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