Winter Veggie Melt ~ A Recipe

Here's a new, in-season idea than can be a great side dish to take to the next potluck (or even a holiday feast).  A little side note: my kids had a much easier time eating their greens in this recipe.  It's amazing what a little cheese can do, isn't it?

Warming Winter Veggie Melt

Serves 8-10 as a side dish; Prep time: 40 minutes, including bake time

5 potatoes, cubed (I used my favorite, Yukon gold)

1 onion, chopped

1 Tablespoon olive oil

1/2 teaspoon thyme

1/4 teaspoon cheyenne pepper

freshly ground black pepper to taste

2 cups broccoli

2 carrots

1 cup cabbage

1 cup chanterelle mushrooms, chopped (optional)

2-3 cloves garlic, seeded and minced

2 cups grated cheese (we used white cheddar)

3 strips bacon, cut into bits and browned (optional)

Creme fraiche (optional garnish)

1. Preheat oven to 400 degrees. Put potatoes and onions in a 9x13-inch casserole dish.  Drizzle olive oil over potatoes, sprinkle in thyme and peppers, and stir to incorporate.  Bake for 20 minutes or until potatoes are slightly brown around the edges.
2. While potatoes bake, if you plan on using bacon, brown it now.  Set aside. 
3. Semi-finely chop broccoli and cabbage.  Grate carrots. Some might choose to use the skillet the bacon was browned in with a little bit of the grease reserved to stir fry the broccoli, carrots, cabbage, and mushrooms.  Others might want to use a little olive oil instead of bacon grease.  Stir fry over medium/high heat for about 5 minutes, or until the veggies are the consistency you want them.  Add garlic and stir to incorporate.
4. Once the potatoes are done, layer the stir fry, then the cheese, then the optional bacon over the taters.  Put dish back into oven and broil for 2-3 minutes, just to melt the cheese.  Serve warm with an optional dollop of creme fraiche on top to add some creamy, probiotic-rich goodness to aid digestion.

~Browse more riddlelove recipes here.~

I'm sharing this at Tuesday Twister