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| Prep Time | 30-40 minutes |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
- 1/2 lb onions pearl
- 1 lb carrots heirloom and cut in 1-1/2 inches thick pieces
- 20 pcs cremini mushrooms fresh, medium, cut in half
- 1 ¼ cup red wine dry
- 1 tsp curry powder
- 1 Tbs Bullion Vegetable paste (I like Better than Bullion)
- 1 1/2 cups vegetable broth
- 1/2 cup parsley leaves flat-leaf and remove stems
- 8 pcs potatoes Yukon Gold
- 2 tsp lemon juice fresh
- 1/3 cup butter butter substitute
- olive oil
- pinch salt freshly ground pepper
Instructions
- Prepare oven to 350 degrees F.
- In a large oven-safe pot or deep skillet heat 1 inch of water to a boil on the stove top.
- Add the onions and cook them for about a minute.
- Drain the onions and set them aside.
- Wipe the pot or skillet out and return it to the stove top and add a tbsp of olive oil.
- Add the carrots and season with salt and pepper cooking over medium heat turning them frequently to brown them (about five minutes per side).
- Peel and trim the onions while the carrots are cooking.
- Remove the carrots and set aside.
- Return the pot to the stove top and add 1 tbsp of olive oil and the mushrooms and season with salt and pepper.
- Cook over medium heat until wilted. Add the onion and continue to cook until the onions start to brown.
- Add back the carrots and add the curry powder and continue to cook, stirring occasionally, for another minute.
- Add the wine, vegetable broth and paste and bring to a boil.
- Cover the pot and place in the preheated oven for 1 1/4 hours.
- Stir the pot once during that time.
- Peel the potatoes and quarter them and boil them in a pot on the stove top until tender.
- Using a hand mixer or blender, mash the potatoes and butter together and salt and pepper to taste.
- Toss the parsley in a bowl along with the lemon juice and 1 tbsp olive oil.
- Serve the baked tureen of vegetables in a reservoir of mashed potatoes and topped with the parsley mixture.
