Here's a new, in-season idea than can be a great side dish to take to the next potluck (or even a holiday feast). A little side note: my kids had a much easier time eating their greens in this recipe. It's amazing what a little cheese can do, isn't it?
Warming Winter Veggie Melt
Serves 8-10 as a side dish; Prep time: 40 minutes, including bake time
5 potatoes, cubed (I used my favorite, Yukon gold)
1 onion, chopped
1 Tablespoon olive oil
1/2 teaspoon thyme
1/4 teaspoon cheyenne pepper
freshly ground black pepper to taste
2 cups broccoli
1 cup cabbage
1 cup chanterelle mushrooms, chopped (optional)
2-3 cloves garlic, seeded and minced
2 cups grated cheese (we used white cheddar)
3 strips bacon, cut into bits and browned (optional)
Creme fraiche (optional garnish)
- Preheat oven to 400 degrees. Put potatoes and onions in a 9x13-inch casserole dish. Drizzle olive oil over potatoes, sprinkle in thyme and peppers, and stir to incorporate. Bake for 20 minutes or until potatoes are slightly brown around the edges.
- While potatoes bake, if you plan on using bacon, brown it now. Set aside.
- Semi-finely chop broccoli and cabbage. Grate carrots. Some might choose to use the skillet the bacon was browned in with a little bit of the grease reserved to stir fry the broccoli, carrots, cabbage, and mushrooms. Others might want to use a little olive oil instead of bacon grease. Stir fry over medium/high heat for about 5 minutes, or until the veggies are the consistency you want them. Add garlic and stir to incorporate.
- Once the potatoes are done, layer the stir fry, then the cheese, then the optional bacon over the taters. Put dish back into oven and broil for 2-3 minutes, just to melt the cheese. Serve warm with an optional dollop of creme fraiche on top to add some creamy, probiotic-rich goodness to aid digestion.