Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe! I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City. I thought I would share. It can be served as a side dish or as a main vegetarian dish. The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.
INGREDIENTS:
2 cups of coarsely chopped Leeks
1 cup sliced mushrooms
2 cups quartered and sliced zucchini
2 cups quartered and sliced summer squash
1-1/2 teaspoons chopped parsley
1/8 teaspoon savory
Black pepper as desired
Mashed potatoes for topping (prepared instant or home-made)
Parmesan Cheese for topping if desired
INSTRUCTIONS:
- Preheat oven to 350.
- Steam squash until almost done.
- Mix all ingredients except for mashed potatoes; put into casserole dish. Bake uncovered for 20 minutes.
- Remove from oven; top evenly with potatoes and cheese. Bake 20 minutes longer.
Makes 4 servings.
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