I have been making this recipe for so long, I don't even remember where it originated! It is a very low-fat vegan recipe that is deliciously filling and can easily used as a main entree. Bring it along to a potluck dinner and the guests will be thrilled!
5 Medium Kohlrabi - peeled and chopped (if you cannot find, substitute turnip or rutabaga)
1/2 cup barley
1 onion, chopped
1 rib celery, sliced
1 carrot, diced
1/2 cup mushrooms, chopped
2 teaspoons basil
2 teaspoons fresh parsley
salt and pepper to taste
1/2 cup red wine
1 cup vegetable broth
2 cups mashed potatoes
2 cups sweet potatoes, mashed
Place all ingredients, except the potatoes, in a large saucepan & bring to
a boil. Cover, reduce heat & simmer until the vegetables & barley are tender,
about 45 minutes. Preheat the oven to 350F. Transfer the cooked mixture
to a lightly oiled casserole dish & top with alternate diagonal rows of both
kinds of potato. (For a more decorative look, try piping the potatoes).
Bake for 35 to 40 minutes or until the edges bubble & the potatoes are golden
brown. Serve immediately.
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