Side Dish

Potato-Topped Vegetables is for Side Dish.

Potato-Topped Vegetables takes 20 minutes to prepare.

Potato-Topped Vegetables takes 70 minutes to cook.

Potato-Topped Vegetables makes 4 servings.

The ingredients for Potato-Topped Vegetables are:

Ingredients:
*1 carrot, diced
*6 oz cauliflower florets
*6 oz broccoli florets
*1 fennel bulb
*3 oz green beans, halved
*2 tbsp butter
*scant 1/4 cup all-purpose flour
*2/3 cup vegetable stock
*2/3 cup dry white wine (I used white cooking wine)
*2/3 cup milk (I used skim)
*6 oz cremini mushrooms, quartered (I used portabellas)
*2 tbsp chopped fresh sage (I used 2 tsp dry)

Topping:
*2 lb potatoes, diced
*2 tbsp butter
*4 tbsp plain yogurt (I used fat-free)
*5/8 cup freshly grated Parmesan cheese
*1 tsp fennel seeds
*salt and pepper (optional, I excluded the extra salt)

Here is how you make Potato-Topped Vegetables:

Preheat the oven to 375. Bring a large pan of water to boil, add the carrot, cauliflower, broccoli, fennel, and beans and cook for 10 minutes, or until just tender. Drain and set aside.Melt the butter in a pan over low heat, add the flour, and cook, stirring constantly, for 1 minute. Remove from the heat and stir in the stock, wine, and milk. Return to the heat, bring to a boil and cook, stirring constantly, until thickened. Stir in the reserved vegetables, mushrooms, and sage.To make the topping, bring a large pan of water to a boil, add the potatoes, and cook for 10-15 minutes until tender. Drain, return to the pan, and add the butter, yogurt, and half the cheese. Mash with a potato masher or fork. Stir in the fennel seeds and salt and pepper to taste. Spoon the vegetable mixture into a 4-cup pie dish. Top with the potato mixture.Sprinkle over the remaining cheese. Bake in the preheated oven for 30-35 minutes until golden. Serve immediately.Cook's Tip:For an extra creamy topping, mash the potatoes with the butter and yogurt, and before adding the cheese, beat for 1-2 minutes with a hand-held whisk.Number of Servings: 4Recipe submitted by SparkPeople user GROOMERCHIK87.

The nutritional information for Potato-Topped Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 458.1

• Total Fat: 15.3 g
• Cholesterol: 40.1 mg
• Sodium: 733.4 mg
• Total Carbs: 61.8 g
• Dietary Fiber: 11.2 g
• Protein: 16.4 g

The dietary needs meet for Potato-Topped Vegetables is Vegetarian