Ingredients Jump to Instructions ↓

  1. 6 medium Yukon gold potatoes , peeled and diced

  2. Kosher salt

  3. 2 tablespoons extra-virgin olive oil

  4. 1 large onion, diced

  5. 3 large carrots, cut into 1/2-inch chunks

  6. 2 stalks celery, cut into 1/2-inch chunks

  7. 1 bunch baby turnips, halved or quartered if large

  8. 6 cloves garlic , minced

  9. Freshly ground pepper

  10. 1/2 bunch fresh parsley , leaves chopped (stems reserved)

  11. 1 1/2 tablespoons Worcestershire sauce

  12. 5 tablespoons unsalted butter

  13. 3/4 cup chopped veggie burgers or vegetarian protein crumbles

  14. 2/3 cup milk or half-and-half

  15. Grated parmesan cheese , for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

  2. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots , celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

  3. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

  4. Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;

  5. Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g Photograph by Antonis Achilleos


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