New

Roasted Winter Vegetable Mashed Bowl

Simple Recipe Butter Mashed potatoes topped with roasted carrots, acorn squash, Brussel sprouts and broccoli, then drizzled with savory leek gravy and cranberry sauce.

Ingredients

  • Croquettes:
  • 1 pouch Lamb’s Supreme Butter Mashed Skin-on (M0155)
  • 3 lbs. acorn squash, sliced
  • 6 lbs. carrots, 2 in. slices 
  • 3 lbs. Brussel sprouts
  • 1/3 cup brown sugar
  • 1/2 cup olive oil
  • To taste salt & pepper
  • 3 lbs. broccoli florets 
  • 2 garlic cloves, minced
  • 12 oz. leeks, sliced thin
  • 8 oz. butter
  • 4 oz. flour
  • 6 oz. vegetable stock
  • 4 oz. cranberry sauce

Directions

  • 1. Prepare one pouch of Lamb’s Supreme® Butter Mashed Skin-on (M0155) potatoes to manufacturer directions.
  • 2. Toss acorn squash and carrots in olive oil, brown sugar, salt and pepper and lay on a sheet pan
  • 3. Toss broccoli with garlic, salt and pepper and add to sheet tray
  • 4. Roast vegetables at 425F for 20-25 minutes, until browned
  • 5. In a saucepan, on medium heat, melt 4 oz. of butter with leeks and cook until transparent
  • 6. In a separate saucepan, make a roux with the remaining butter and flour
  • 7. Add vegetable stock to leeks and blend with an immersion blender and add roux until thick
  • 8. Plate each serving with 8 oz. of Lamb Supreme® Butter Mashed Skin-on (M0155) potatoes, 6 oz. of roasted veggies, 3 oz. of gravy drizzled and 2 ounces of cranberry sauce

Yield

8-10 servings