| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Potato, Main dish, Cauliflower | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Mushrooms, quartered |
| 3 | lg | Round red potatoes, cut into |
| … 1 1/2 inch chunks | ||
| 8 | Shallots, quartered | |
| 4 | Garlic, crushed | |
| 1 | lg | Cauliflower flowerets |
| 1 | cn | Tomato paste (6 oz) |
| 1 | tb | Olive oil |
| Salt and pepper to taste | ||
| 1/2 | c | Parsley, chopped |
| 1 | Bay leaf | |
| 1 | ts | Oregano , dried |
| 1 | ts | Cinnamon |
| 1 | ts | Cumin, ground |
| 1/4 | c | Red wine vinegar |
| 1 | c | Stock |
| Crumbled Feta, fresh parsley | ||
| … chopped walnuts for | ||
| … garnish |
INSTRUCTIONS
Preheat oven to 350 Combine all ingredients in a flameproof casserole. Bring to a boil, then remove from the heat. Cover tightly and bake for 1 to 1 1/4 hours. Garnish each serving with some Feta, Parsley, and Walnuts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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