INGREDIENTS

INSTRUCTIONS

ABOUT THE BREAD: Oroweat's "Winter Wheat" is a variety bread: cracked
wheat, sunflower seeds, added gluten, walnuts, barley, rye, millet,
oats, brown rice, flaxseed and other ingredients. Make soft bread
crumbs in a food processor. EQUIPMENT: steamer, an ovenproof skillet
or casserole, preheated oven 375F.  PRECOOK THE VEGETABLES: Cut the
potatoes and parsnips into 1/2- inch  cubes. Put the vegetables into a
steamer's basket. Toss to mix;  sprinkle lightly with salt and pepper.
Top with the limas. Lay 3  fresh thyme springs on top. Cover and steam
for 25 minutes. (Note:  Steaming the lima beans this long makes them
shrink slightly and  deepens their earthy flavor.) Cool completely (30
minutes or longer).  STOVE-TOP HASH: Heat a nonstick oven-proof skillet
until medium-hot.  Add the oil and swirl to coat. Saute the onion with
a pinch each of  salt and pepper. After about 4 minutes, add the
chopped boy choy and  continue to saute for up to 5 minutes, or until
the boy choy is soft  but still bright green. Add the steamed
vegetables to the skillet.  Season with additional pepper. Stir to
combine. Press the hash down  firmly and evenly in the pan and cook,
shaking occasionally, until  the hash is lightly browned on the bottom,
5 minutes. Drizzle in half  the milk and allow to bubble and brown
slightly (less than 1 minute).  Stir to redistribute the browned bottom
crust and the slightly  caramelized milk. Turn off the heat. Add half
the cheese and leaves  from the remaining sprig of thyme. Stir to
combine. Press the hash  down firmly. Pour on the rest of the milk and
add up to 2 tablespoons  of water. Swirl the pan to distribute. Top
with the remaining cheese.  Combine bread crumbs, carrots and flax seed
(if using); season with  pepper. Spread the crumb mixture to cover the
top. Place in a  PREHEATED 375F OVEN for 25 minutes or until slightly
crusty and dry.  Check at 20 minutes: when the sauce is not longer
visibly bubbling,  it's dry enough. We are looking for a sauce not a
gravy. Remove from  the oven; let stand a minute then cut into
portions. Serves up to 4  people as a vegetarian entree with soup or
salad side dish. Serve as  a side dish.  Serves 4: EACH: 257 cals,
13%cff, (4g fat), 44g carbs, (9g fiber), 14g  protein; 183mg sodium.
Vitamins A and C.  VARIATIONS: Instead of bok choy, substitute napa
cabbage, kolhrabi,  broccoli stalks, Brussels sprouts, savoy cabbage,
celery, or fennel  bulb. Other beans may be used. Must have potatoes
and beans to  complete a protein.  Gratins or casseroles are simple
dishes that can be made ahead and  baked just before serving. That
makes them good choices for  entertaining, using up leftovers and for
once-a-week cooking.  Recipe adapted from Parsnip, Potato and Lima Bean
Hash in the Mayo  Clinic Williams-Sonoma Cookbook (1998: Time-Life).
NOTES : This is a simple mixture of root vegetables and beans that are
precooked then browned on the stove top. We then make a rich- tasting
but light sauce by caramelizing a small amount of evaporated milk,
adding Swiss cheese and a little water. The dish is topped with a
bread and carrot crumb-crust and finished in the oven. Tested 2/99  Pat
Hanneman (kitpath@earthlink.net) We used pepper generously.  Recipe by:
adapted from Mayo Clinic Williams-Sonoma Cookbook  Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Feb  16, 1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 16.1mg
Sodium: 417.6mg
Potassium: 931.8mg
Carbohydrates: 49.2g
Fiber: 14.9g
Sugar: 13.4g
Protein: 13.9g