cary neff: vegetable and potato pave

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Vegetable and Potato Pave

 

Recipe By :Associated Press Dec. 24, 2002

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

6 cups julienned portobello mushrooms (8 MEDIUM) -- gills

removed

6 cups julienned fresh shiitake mushrooms (about 1 pound)

15 Yukon Gold potatoes -- scrubbed, unpeeled

2 medium butternut squash -- peeled, seeded

3 tablespoons potato starch

1/4 cup fresh herb mix (see TIP)

1 teaspoon salt

1 teaspoon freshly ground black pepper

8 roasted red bell peppers -- peeled, seeded

6 cups packed spinach -- stems removed

 

1. Preheat the oven to 350F. Spray a 13-by-9-inch baking dish with cooking

spray.

 

2. Heat a large saute pan over medium-high heat and add the olive oil to lightly

coat the bottom of the pan. Add the mushrooms and saute until soft, about 5

minutes.

 

3. Cut the potatoes and the butternut squash on a mandoline with a sharp knife

into Í-inch-thick slices.

 

4. Arrange 1/3 of the potatoes to cover the bottom of the prepared dish in rows,

overlapping slightly. Sprinkle with 1 tablespoon of the potato starch and season

with 1/3 of the herbs, salt and pepper. Add a layer of 1/2 of the roasted

peppers.

 

5. Spread 1/2 of the cooked mushrooms over the roasted peppers. Layer 1/2 of the

spinach over the mushrooms, making sure to arrange it as evenly as possible.

Layer another 1/3 of potatoes over the spinach. Sprinkle the potatoes with 1

tablespoon of the potato starch and 1/3 of the herbs, salt and pepper. Repeat

the process again with the remaining vegetables. Finish with a layer of

potatoes, the remaining herbs, salt, pepper and the remaining 1 tablespoon

potato starch.

 

The entire pave now consists of 3 layers of potatoes with 2 sets of vegetable

layers in between.

 

6. Spray both sides of a piece of parchment paper cut to the size of the pan and

place on top of the pave. Place another baking pan or casserole dish of equal

size on top and weigh down with clean bricks or another heavy object that can

withstand heat.

 

7. Place in the oven and bake for about 1 hour, or until pave is soft in the

center -- check by inserting a small knife into the center. Let the pave rest

for 15 minutes before cutting.

 

Makes 12 servings as a side dish.

 

Nutrition information per serving: 250 cal., 6 g pro., 2 g total fat (0 g

saturated fat), 0 mg chol., 51 g carbo., 8 g dietary fiber, 220 mg sodium.

 

 

TIP - For fresh herb mix, in a small bowl combine 1/4 cup finely chopped fresh

basil, 1/4 cup finely chopped fresh oregano, 1/4 cup finely chopped fresh

parsley, 1/4 cup finely chopped fresh thyme; mix well. Store in an airtight

container in the refrigerator for up to 1 week. It’s OK if you are missing one

of the four herbs, Neff says, just use what you have on hand.

 

TIP - For roasted red peppers, use red or yellow bell peppers, or Anaheim or

poblano chilies.

 

Preheat the broiler. Arrange peppers on roasting pan and place under the

broiler. Broil on each side until the skin has blistered and turned black, about

10 minutes in total, using tongs to turn the peppers as they blacken. Carefully

remove the peppers from the oven, place in a bowl, and cover with plastic wrap

(this will make removing the skins easier). Cool for 20 minutes, peel off the

skins, and remove stems and seeds. Gently rinse off any remaining charred skin.

 

If you have a gas stove, you can roast the peppers directly on the stove top.

Arrange the peppers on the burner rack. Cook until all sides are blackened and

blistered, turning once.

 

You also can roast peppers on a grill following the same directions.

 

 

Source:

" Conscious Cuisine (Cary Neff) "

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Per Serving (excluding unknown items): 309 Calories; 2g Fat (5.9% calories from

fat); 10g Protein; 71g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 218mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

Serving Ideas : Curried potato salad

 

 

Nutr. Assoc. : 0 5943 3386 0 0 0 4164 0 0 0 1423