1 parsnip, chopped
1 rutabaga, chopped
1 turnip, chopped
2-3 carrots, chopped
2 tablespoons olive oil or equivalent
1-2 potatoes or potato flakes
leftover beans, opt.
vegan cheese, opt.
sauteed mushrooms, opt.
Over medium to medium high heat, coat the bottom of a large sauce pan or stock pot with olive oil. Add chopped parsnip, rutabaga, turnip and carrots. Cook and stir until the veggies are coated and are a cooked through. Salt and pepper are optional at this step.
Pour in water to cover vegetables by 1.5 inch. Cover pot with lid and let simmer for an hour.
Drain with sieve, saving veggies and broth. Place half of the veggies in the blender, adding just enough water or broth into mix to puree veggies.
Lightly grease a baking dish, set oven to 350 degrees. Put vegetable puree in dish and bake for fifteen minutes. Use as a "crust" for your favorite dishes. For example, I added black eyed peas, fennel seed, thyme and tarragon to the top of the crust and baked it for another 10 minutes. It made a lovely side dish.
You can also use the second half of the veggies as the "top crust", pureed or not. I see this puree as being very versatile--just think--"cream" soups, casseroles, wet ingredients in baking, folded into polenta, veggie bread pudding entree, etc., etc. I'm so glad that I didn't put all of those good vegetables to waste! And the broth tastes great too. I hope you like it...