Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Onions -- diced |
1 \N | Green pepper -- diced |
1 tablespoon | Salad oil |
1 pounds | Broccoli |
4 \N | Carrots -- diced |
8 ounces | Tomato sauce |
1 \N | Bay leaf |
½ teaspoon | Ground basil -- or 2 tsp |
\N \N | Fresh |
\N \N | Salt -- to taste |
1 bunch | Swiss chard -- chopped |
2 tablespoons | Fresh parsley |
2 cups | Mashed potatoes |
\N \N | Paprika |
1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces.
2. Saute onion and peppers in oil in a large skillet.
3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes.
4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish.
5. Blend parsley into prepared potatoes; spread over top of vegetables.
6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color.
Serve hot or warm.
Recipe By : Jo Anne Merrill