Ingredients Jump to Instructions ↓

  1. 4 large or 6 medium potatoes

  2. 1 tablespoon nonhydrogenated margarine

  3. 1/2 cup low-fat milk, rice milk, or soymilk

  4. 1 tablespoon vegetable oil

  5. 1 medium onion, finely chopped

  6. 2 medium carrots, peeled and sliced

  7. 1/2 medium head cauliflower, finely chopped

  8. 1 cup frozen peas, thawed

  9. 1 cup cooked fresh or frozen corn kernels, thawed

  10. 2 tablespoons minced fresh parsley

  11. 1 tablespoon minced fresh dill, optional

  12. Seasoned salt and freshly ground pepper to taste

  13. Wheat germ

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F (205°C).

  2. Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.

  3. Stir the margarine into the potatoes until melted, then add the milk and mash until fluffy.

  4. Set aside until needed.

  5. While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and saute over medium heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.

  6. Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and pepper.

  7. Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.

  8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.


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