Yield: 4 servings
Measure | Ingredient |
---|---|
¾ pounds | Mushrooms, quartered |
3 larges | Round red potatoes, cut into |
\N \N | ... 1 1/2 inch chunks |
8 \N | Shallots, quartered |
4 \N | Garlic, crushed |
1 large | Cauliflower flowerets |
1 can | Tomato paste (6 oz) |
1 tablespoon | Olive oil |
\N \N | Salt and pepper to taste |
½ cup | Parsley, chopped |
1 \N | Bay leaf |
1 teaspoon | Oregano , dried |
1 teaspoon | Cinnamon |
1 teaspoon | Cumin, ground |
¼ cup | Red wine vinegar |
1 cup | Stock |
\N \N | Crumbled Feta, fresh parsley |
\N \N | ... chopped walnuts for |
\N \N | ... garnish |
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 1¼ hours. Garnish each serving with some Feta, Parsley, and Walnuts.