![]() ![]() ![]() This will prevent an overly wet casserole and will help concentrate the flavorsġ 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe)Ģ, 15 oz. ![]() Note: The zucchini will likely be very watery after roasting, so when it’s cool enough to touch gently but firmly squeeze slices, by the handful, to remove any excess water. This recipe is modified from Veganomicon. The pine nut cream is also a great trick to have up your sleeve or lasagna, pizza or anything calling out for a rich, savory topping. While you might not want to attempt this after a long day of work, it’s a great dish for a potluck or a special Sunday night dinner. In our version of this traditional Greek casserole, layers of tender roasted eggplant, potatoes and zucchini are layered with a sublime cinnamon-scented tomato sauce and topped with velvety, creamy topping of pine nut custard. ![]()
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