| 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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