Winter Veggi Casserole
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 sweet potatoes, chopped
2 potatoes, chopped
1-2 small winter squash of choice, peeled and chopped
2 Tb white miso
2 Tb butter
1 Tb olive oil
2 Tb flour
2 cups stock
4-6 whole sage leaves
salt and pepper to taste
Heat butter and oil in skillet on medium heat. When the butter begins to bubble, add flour to create roux. Stir continuously to be sure nothing burns. When flour loosed raw taste (6-10 minutes) add onions. When they begin to soften, add garlic. While this is happening, have stock heating. When stock is hot but not boiling, add miso. DO NOT LET MISO BOIL. Dissolve miso in stock, turn off heat. Add miso stock to roux and stir to combine.
Now turn on oven to 425.
Place everything in casserole, stir to combine, place lid on casserole and place in oven.
Cook about 45 minutes or until potatoes and squash are soft, not mushy.
Serves 4-6
Winter Vegi Casserole
[...] Recipes – using my pots [...]
Elise, I am very impressed with your website it is very impressive. I really love the history part.
I have used the ramkins on top of the stove to make poached eggs. I just put the gadget that you use with glass pots if you want to use them on an electric stove in the bottom of a stainless steel pan, put the ramkins on top of it with the eggs in them. Put a little water in the bottom, put a cover on and you have perfect poached eggs in about 4 minutes!
I will give you some of the recipes that I use in your pots and some pictures.
Thank you, Noreen, for posting the directions to your yummy egg recipe. I am so glad you like the ramekins! Please post other recipes as you make them in my pots. Send me some photos, too, if you have some. Pots with food = great food porn!
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Elise