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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this for supper last night for the family, as we're trying to incorporate more vegetarian meals. Ingredients:
4 cups mixed frozen vegetables |
2 tablespoons butter |
1/4 cup flour |
1 cup vegetable broth |
2/3 cup milk |
2 tablespoons fresh sage, chopped |
4 potatoes, chopped |
1/4 cup fat free sour cream |
1/2 cup parmesan cheese |
Directions:
1. Preheat the oven to 375.
2. Boil veggies just until tender.
3. In a small saucepan, melt butter then add the flour and make a paste. Then add the vegetable broth, milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Once the sauce is as you like it, pour it over the cooked veggie and set aside.
4. Boil the potatoes until soft. Drain and mash with sour cream and Parmesan cheese.
5. Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional Parmesan cheese on top if desired.
6. Bake for 30 to 40 minutes or until lightly golden.
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