Chef: Marla Rose; Vegan Street
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hr 10 minutes
Total Time: 1 hr 30 minutes
- 2 lbs. russet potatoes, peeled and julienned
- 1 large or two medium sweet potatoes, peeled and julienned
- 2 1/2 c low-sodium vegetable broth
- 1 T dried dill
- 1/2 T dried thyme
- 1 bay leaf
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 5 T matzo meal (optional)
- 2 T Veggie Broth
- 1/2 - 2/3 c curly parsley, minced
- Preheat oven 425. Line a large casserole pan with parchment and keep lid aside.
- In a colander, press the russet potatoes with your hands to release any water.
- Meanwhile, make your stock. In a medium pot, combine the vegetable broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a simmer over medium heat. Allow to simmer for 15 minutes.
- Remove from heat and, if using, whisk in the matzo meal.
- Layer your potatoes in the prepared casserole pan. I did half white potatoes, half sweet potatoes, then the final half of white and sweet. Pour the warm broth over the potatoes, removing the bay leaf.
- one tablespoon of vegetable broth over the top, cover, and bake for 30 minutes.
- Remove from oven, remove the lid, and drizzle the top with the second tablespoon of vegetable broth.
- Lower the temperature to 400 degrees and bake, uncovered, for 25 more minutes.
- Sprinkle the top with parsley, serve and enjoy!
Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.