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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping. Ingredients:
1 tablespoon olive oil, plus extra for brushing |
1 medium onion, peeled and chopped |
2 garlic cloves, peeled and crushed |
1 small squash, peeled and crushed |
1 large carrot, peeled and diced |
1 celery rib, trimmed and sliced |
2 cups water, just boiled |
1 teaspoon vegetable bouillon, organic (stock) |
5 3/4 ounces adzuki beans, cooked |
1 leek, trimmed and sliced |
2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with |
1 tablespoon cold water, to make smooth paste |
1 large sweet potato, cut into 1/8-inch slices |
Directions:
1. Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
2. Gently water saute onions and garlic for 3 minutes, stirring occasionally.
3. Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
4. Pour just boiled water over the vegetable mix and stir in the bouillon powder.
5. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Preheat oven 390°F.
7. Stir the sliced leek and adzuki beans into the veggie mix.
8. Return to a simmer and cook for 5 minutes, stirring occasionally.
9. Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
10. Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
11. Arrange slices of the sweet potato on top of the bean and veggie mix.
12. Brush with a little oil and bake for about 30 minutes until the potato is soft.
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