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Mosaic of Vegetables
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Preparation Time:
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30 minutes
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Cooking:
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10-15 + 10 minutes
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Serves:
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4 to 8
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Mashed Potatoes and Parsnips:
Ingredients
2 cups (500 ml) potatoes, peeled, cut in 2.5 cm (1 inch) cubes
2 cups (500 ml) parsnips, peeled, cut in 2.5 cm (1 inch) cubes
1/4 cup (60 ml) Sealtest sour cream
1/2 cup (125 ml) Sealtest 18% or Ultra’cream 15% Country Style Cream
to taste; salt and fresh ground pepper
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Preparation
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1.
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In a saucepan, combine potatoes and parsnips; cover with water, salt and cook from 15 to 20 minutes, until tender. Drain.
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2.
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Mash with sour cream and cream; salt and pepper.
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Mashed Carrots and Rutabaga:
Ingredients
2 cups (500 ml) carrots, peeled, cut in 2.5 cm (1 inch) cubes 2 cups
2 cups (500 ml) rutabaga, peeled, cut in 2.5 cm (1 inch) cubes 2 cups
1/3 cup (75 ml) Sealtest 18% or Ultra’cream 15% Country Style Cream
1 pinch ground nutmeg
to taste; salt and fresh ground pepper
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Preparation
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1.
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In a saucepan, combine carrots and rutabaga; cover with water, salt and cook from 20 to 25 minutes, until tender. Drain.
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2.
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Mash with cream and nutmeg; salt and pepper.
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Spaghetti Squash:
Ingredients
1 spaghetti squash
3 tbsp (45 ml) Sealtest butter
1 pinch turmeric
1 tsp (5 ml) curry powder
to taste; salt and fresh ground pepper
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Preparation
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1.
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Cut squash in half lengthwise, wrap in foil and bake at 180°C (350°F) for 30 to 40 minutes, until flesh is spaghetti-like when scraped with a fork.
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2.
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Scrape out flesh and set aside.
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3.
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In a frying pan, melt butter over medium heat with turmeric and curry.
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4.
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Add spaghetti squash; salt and pepper and stir well. Set aside.
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Spinach:
Ingredients
2 tbsp (30 ml) Sealtest butter
1 medium onion, finely chopped
2 bags fresh spinach, washed and stems removed
to taste; salt and fresh-ground pepper
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Preparation
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1.
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In a frying pan, melt butter and cook onion for 2 minutes.
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2.
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Add spinach, salt and pepper and cook 5 minutes, until wilted. Set aside.
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Presentation
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1.
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Preheat oven to 180°C (350°F). In a large, 3 litre (12 cup) oval or rectangular ovenproof serving dish, buttered, arrange rows of mashed carrots and rutabaga, mashed potatoes and parsnips, spinach and spaghetti squash.
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2.
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Cover with foil and reheat in oven for 30 to 40 minutes.
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