 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From Tom Blake Ingredients:
2 medium sweet potatoes, baked |
2 medium russet potatoes, baked |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 cup green onion, minced |
1 large tomato, chopped |
1/2 cup bell pepper, chopped |
1 carrot, chopped |
1 cup green beans |
1 cup mushroom |
1 cup peas |
1 cup broccoli |
1 cup vegetable stock |
1 tablespoon soy sauce |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Heat oil over medium heat, add garlic, and saute for 2 minutes.
2. Add onion and continue sauteing until soft, about 3 minutes.
3. Add tomato and cook for two more minutes, stirring frequently.
4. Add stock, green pepper, carrot and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 10 - 15 minutes.
5. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
6. Preheat oven to 350°F
7. Slice the sweet potatoes approximately 1/2” think and arrange to cover the bottom of a 2 qt baking dish.
8. Add cooked vegetables.
9. Peel and crumble the baked potatoes and cover the cooked vegetables.
10. Bake uncovered until bubbly, 25 to 30 minutes.
11. Garnish with chopped, fresh parsley and paprika.
12. Serve hot.
|
|