Wednesday, December 14, 2011

Sweet Potato, Parsnip and Kasha Pie

adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6

1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste

No comments:

Post a Comment