by Elizabeth Machnica
Ingredients: (Serves 6-8)
1 medium onion, diced
3 large carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 cup frozen peas
5oz shitake mushrooms, sliced
2 tbsp parsley, chopped
2 tbsp cornstarch
1 tbsp avocado oil
2 ½ tbsp McCormick Perfect Pinch Garlic & Herb Seasoning & Roasted Vegetable Seasoning
2 cups vegetable stock
1 large rutabaga, peeled and cut into 1-inch cubes (keep the cooking liquid)
1 15oz can black lentils or 2 chicken breasts (~8-10 ounces) cooked and cubed
Preheat oven to 400 F. Lightly grease a 9×13 baking dish with avocado oil.
- Add avocado oil to a Dutch oven, heat at medium until warm. Add onion, carrot, celery, garlic, pepper, peas, parsley, and mushrooms. Cook until celery and onion are translucent. Add McCormick Garlic & Herb seasoning.
As the sautéed veggies finish cooking, add lentils or chicken. In a separate saucepan, add the rutabaga and vegetable stock. Heat to medium high and bring to a boil, and cook for 20 minutes or until tender. Drain rutabaga keeping 4 tbsp. excess liquid in a bowl or cup. Add Roasted Vegetable seasoning, and mash with a masher until smooth. Set aside.
- In a medium bowl, combine cornstarch with the rutabaga cooking liquid and mix until combined. Add this slurry to the filling, boil for 2-3 minutes and stir constantly until thickened.
- When thick, transfer the veggie filling to the baking dish. Spread evenly on the bottom of the pan. Spread rutabaga mash on top of the layer of veggies in the baking dish. (A circular spiral pattern looks nice. You could also draw a smiley, because happy food tastes good.
- Bake for 35-40 minutes or until the tops of the rutabaga are golden.