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the White Lotus Kitchen Winter
Carrots in Potato Crust
Serves 6-8
Begin recipe by making the crust so that it can bake
during the time you prep the vegetables.
Ingredients for Potato Crust
4-5 white, red (or your favorite) organic potatoes with
skin, cubed
¼ teaspoon salt
2 ½ cups cold water
Pinch of nutmeg
¼ cup unsweetened soy or other
milk
Place potatoes in small pot. Add enough
cold water to cover potatoes. Add ¼ teaspoon salt.
Bring to a boil, turning heat to medium, and cook for
15 minutes or until potatoes are soft. Drain water.
Mash potatoes, slowly adding ¼ cup of milk. Add more
milk if necessary. Add salt and nutme, mixing smoothly
into potatoes. Use olive oil or some other good quality
oil to grease a 9" x 9" baking dish, filling the bottom
with mashed potatoes. Using a spatula, also press potatoes
out to the sides so that all the sides and the bottom
are evenly covered. Bake at 375 degrees until golden.
Take out of the oven and let cool down.
Ingredients for Carrot Filling
(Organic ingredients when possible)
2 tablespoons olive or other good quality oil
1 onion, diced fine
3 leek stalks, thinly sliced
10-15 carrots, thinly sliced
1 tbs arrowroot
2 tsps dill
Salt to taste
black pepper to taste
2-3 tablespoon tofu or regular sour cream (optional)
1/2 cup ground almonds or a cheese of your choice grated
for topping
Heat oil and sauté onions for 5
minutes. Add leeks, sauté for another 5 minutes. Add
carrots. Add salt and add the arrowroot. Stir and turn
down heat to medium. Sauté until carrots are tender
but not too soft. Add sour cream, dill and black pepper.
Stir well. Fill into the baked potato crust. Top with
the ground almonds and bake uncovered for 20 - 30 minutes,
or until topping is light brown. If you are using cheese
for the topping, cover the casserole with parchment
paper and aluminum foil. Bake for 20 minutes. Remove
cover, sprinkle with grated cheese and bake for 10 minutes
more. Let cool slightly, cut into squares and serve.
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