KosherEye.com
Photo: Radishes and Rhubard.com
by Chef Laura Frankel, ChefLaurasKosher.com
Bubbly, delicious and nary a drop of matzo in sight! This crowd pleasing casserole is a snap to prepare. During the holiday, I want to spend more time with family and less time in the kitchen. This do-ahead dish is filling and can be assembled ahead of time, kept in the refrigerator while you do something else and then popped into the oven to be heated through.
I have modernized the recipe by replacing the mashed potatoes with garlicky parsnip and cauliflower puree. The vegetables make a creamy and delicious puree with the added benefit of having your decadent creamy mash and eating your veggies too.
Ingredients:
Topping:
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 pounds cauliflower, cut into florets, stem trimmed and diced
1 pound parsnips, peeled and diced
1 cup chicken stock (homemade or purchased)
Kosher salt and freshly cracked pepper
For the filling:
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground chuck
2 tablespoons potato starch
1 cup mushrooms, saut
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