Recipe: Potato Topped Vegetables

Potato topped vegetables are a savory comfort food that everyone loves. you can’t go wrong with vegetables in a creamy white wine sauce topped with cheesy potatoes.

You are going to love these potato topped vegetables- they are vegetarian comfort food dish at its finest. It may not photograph well but it is a family favorite.  My sister, Jessica, is it’s biggest fan and absolutely loves it.  You can play around with substitutions in this recipe pretty easily and swap out vegetables your family doesn’t like for ones that they do. If you like mushrooms then throwing some sautéed mushrooms in with the sauce would be amazing. We normally eat this for dinner as our main dish but it would be a great side or a potluck addition as well. I hope you enjoy it as much as we do!

Potato Topped Vegetables

1.  Bring water to a boil in a large pot and cook carrot, cauliflower, broccoli, fennel and green beans for 10 minutes, or when the vegetables are tender.  Drain the vegetables and set aside.

2.  Melt butter in a pan at medium heat. Stir in flour and cook for 1 minute while whisking.  Remove from heat and whisk in stock, wine and milk.  Return to heat and bring to a boil, stirring continuously until thickened. Stir in reserved vegetables, sage and season with salt and pepper.

3.  To make topping cook potatoes in boiling water for 10-15 minutes.  Drain and mash (I use my kitchen-aid) with butter, yogurt, and half of the Parmesan cheese.

4.  Spoon vegetable mixture into a pie or small casserole dish.  Spoon the potato mixture over the top and sprinkle with remaining cheese  Bake at 375° F for 30-35 minutes, until golden.

5.  Enjoy!

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5 from 5 votes

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Potato Topped Vegetables

Potato topped vegetables are a savory comfort food that everyone loves. you can't go wrong with vegetables in a creamy white wine sauce topped with cheesy potatoes.

Course dinner, Main Course, Side Dish

Cuisine American

Keyword potatoes, vegetables, vegetarian, white wine, yogurt

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 459 kcal

Ingredients

• 4 carrots diced
• 1 C cauliflower florets
• 1 C broccoli florets
• 8 oz green beans trimmed
• 1 fennel bulb sliced
• 2 T butter
• 2 1/2 T all purpose flour
• 2/3 C vegetable stock
• 2/3 C dry white wine
• 2/3 C milk
• 2 T fresh sage
• salt and pepper
• for topping:
• 5 C diced potatoes
• 2 T butter
• 4 T plain yogurt
• 1 C grated parmesan cheese

Instructions

1. Bring water to a boil in a large pot and cook carrot, cauliflower, broccoli, fennel and green beans for 10 minutes, or when the vegetables are tender. Drain the vegetables and set aside.
2. Melt butter in a pan at medium heat. Stir in flour and cook for 1 minute while whisking. Rremove from heat and whisk in stock, wine and milk. Return to heat and bring to a boil, stirring continuously until thickened. Stir in reserved vegetables, sage and season with salt and pepper.
3. To make topping cook potatoes in boiling water for 10-15 minutes. Drain and mash (I use my kitchen-aid) with butter, yogurt, and half of the Parmesan cheese.
4. Spoon vegetable mixture into a pie or small casserole dish. Spoon the potato mixture over the top and sprinkle with remaining cheese Bake at 375° F for 30-35 minutes, until golden.

Recipe Notes

Adapted from Perfect Vegetarian

Nutrition Facts

Potato Topped Vegetables

Amount Per Serving

Calories 459 Calories from Fat 168

% Daily Value*

Fat 18.7g29%

Saturated Fat 11.9g74%

Cholesterol 57mg19%

Sodium 778mg34%

Potassium 1615mg46%

Carbohydrates 55.9g19%

Fiber 11.5g48%

Sugar 10.7g12%

Protein 14.5g29%

Calcium 480mg48%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.