Sunday, June 30, 2013

Vegetable Lasagna Pie

How many ways can two gals eat edamame and carrots?  I'm not coming up with much but I did make this up today!  Thin, horizontally sliced potaotes will layer with whipped edamame topped with a carrot purée.

One 14 ounce, no salt added, can of carrots, drained but reserve the liquid
1 teaspoon Bragg's Liquid Aminos
One 12 ounce bag frozen edamame, boiled until plump and tender, drain and reserve this liquid too
2 tablespoons vegetable oil
2 jumbo steakhouse russet potatoes, washed and peeled
Ziptop gallon sized bag with some vegetable oil in it and a pinch of salt to put potato slices in until they are ready to layer.  You can also use a bowl of cold water instead.

With your immersion blender, in a medium bowl, purée the carrots.  Add a little of the reserved liquid at a time until you get a smooth purée.  Stir in the Bragg's.  Set aside.

In a food processor or blender, whip the edamame adding the oil and reserved liquid until you have a nice mousse. Set aside.

You can keep whatever carrot and edamame liquid you have in the fridge to make soup another time.

With a Y peeler, madoline, or a knife if you're more talented than I, slice the potatoes thin lengthwise. Place them in the baggie with oil while you keep slicing. 

Preheat oven to 350 and grease your baking dish.

Spread about 2 tablespoons of carrot purée in a well greased, round baking dish.  Begin layering the potaotes, then half the edamame and carrots.  Repeat the same... potatoes, the rest of the edamame,  then more carrot.   Keep 2 tablespoons of the carrot purée for the end.  

Use the remainder of the potaotes and carrot purée.  Cover with foil and bake at 350 for 50 minutes. 

Let me tell you, that edamame mousse is really good! Feels like Sunday dinner to me.

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