Ingredients Jump to Instructions ↓

  1. 6 medium Yukon gold potatoes, peeled and diced Kosher salt

  2. 2 tablespoons extra-virgin olive oil

  3. 1 large onion, diced

  4. 3 large carrots, cut into 1/2-inch chunks

  5. 2 stalks celery , cut into 1/2-inch chunks

  6. 1 bunch baby turnips, halved or quartered if large

  7. 6 cloves garlic , minced Freshly ground pepper

  8. 1/2 bunch fresh parsley, leaves chopped (stems reserved)

  9. 1 1/2 tablespoons Worcestershire sauce

  10. 5 tablespoons unsalted butter

  11. 3/4 cup chopped veggie burgers or vegetarian protein crumbles

  12. 2/3 cup milk or half-and-half 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. 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. 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. Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g Photograph by Antonis Achilleos


Send feedback