| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 35 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- Kosher salt
- 2 bay leaves
- 2 carrots, chopped
- 3 sprigs thyme
- 1 small rutabaga, peeled and chopped
- 1 medium turnip, peeled and chopped
- 2 leeks (white and light green parts only), sliced 1/2 inch thick, rinsed well
- 6 tablespoons unsalted butter
- 8 ounces button mushrooms, quartered
- 3 tablespoons all-purpose flour
- 1 teaspoon ground coriander
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups half-and-half
- 1 cup frozen peas
- Grated zest and juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 2 teaspoons curry powder
Instructions
- Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
- Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
- Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 392 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 53 mg |
| Sodium | 936 mg |
Reviews
Delicious! Vegetarian meals are tough to sell to my husband so I added shredded rotisserie chicken to this.