This is great-tasting, super-easy to make, and a fabulous way to disguise nutritious vegetables for picky eaters. I turned it into a bake and was very happy with a few modifications (as @friskyspatula originally recommended).
For our vegetables, I used frozen cauliflower (16 oz), a broccoli/cauliflower/carrot medley (10 oz), and tri-color carrots (10 oz), which made it an unintentional, but interesting purple color overall. I left the rest of the base alone except for substituting a tablespoon of red wine vinegar (instead of a 1/4 cup) and adding a tablespoon of cayenne pepper for a kick.
While mashing, I added a handful of shredded part-skim mozzarella cheese (I didn't blend because I thought it would make the purple blob I was creating more presentable). After placing it in a square glass baking dish (8x8), I topped it with a layer of shredded part-skim mozzarella, some bacon, and Italian seasoning and baked it at 375 for 15 min. Next time I might add chives to bake, but otherwise, I thought it was unexpectedly delicious. I didn't take a picture because I hadn't planned on getting such great results!
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This is great-tasting, super-easy to make, and a fabulous way to disguise nutritious...