Monday, November 21, 2011

Vegan Sweet and Russet Potatoes Anna

Makes 8-10 servings

If making up to one day ahead, let cool, cover airtight and chill. Reheat, covered, in a 425 degree oven until hot in the center, 25 to 30 minutes

One-and-a-half pound of yams or sweet potatoes

One-and-a-half pound russet potatoes

olive oil

2 large leeks

1 red onion

1 sweet onion

Several tsp dried rosemary or finely chopped fresh rosemary

Salt and pepper

1/2 - 1 cup plain, unsweetened hemp milk

1/2 - 1 cup vegetable broth

Slice leeks and onions thinly, then saute in olive oil until soft and lightly browned. Add salt, pepper, and rosemary.

Peel yams and russet potatoes. Cut yams and potatoes into uniformly thick 1/16" slices. As cut, immerse russets into water to prevent browning.

Generously grease a 12" pan with olive oil.

Overlap potato slices in layers, alternating with layers of leek/onion mixture. Repeat layers, alternating russets and sweet potatoes.

Mix together vegetable broth and hemp milk. Pour over the potatoes - you may use only part of this mixture, you just want enough to moisten the potatoes well. Drizzle top with olive oil.

Cover pan tightly with foil.

Bake on the lowest rack in a 425 degree oven for 30 minutes. Uncover and bake until potatoes are tender when pierced and edges are brown and crisp, about 35-45 minutes longer. Let stand 5-10 minutes.

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