INGREDIENTS:½ carton Potato Pearls(r) Extra Rich
12 carrots
8 stalks of celery
4 onions
24 garlic cloves
8 portobello mushrooms
12 zucchini
12 yellow summer squash
1 quart frozen peas
2 qts. olive oil
1 cup fresh oregano
2 qts. vegetable stock
1 cup white wine
¼ cup soy sauce
¼ cup garlic powder
1 Tbsp. salt
1 tsp. freshly ground pepper
1 gallon boiling water
1 ½ cups butter or margarine
1 cup buttermilkDIRECTIONS:For vegetable filling:
Heat conventional oven to 375°F. Chop all vegetables into 1 ½-inch pieces. Mix carrots, celery, onions and garlic. Toss with half the olive oil; sprinkle with half the oregano, salt and pepper. Spread in single layer on sheet pans. Roast 15 minutes.
Mix mushrooms, zucchini and yellow squash; toss with remaining oil, oregano, salt and pepper. Toss with carrot mixture. Continue roasting 15 minutes longer or until vegetables are crisp-tender. Stir in peas. Divide among full size, 2-inch-deep steam table pans. Reduce vegetable stock and wine by half. Stir in soy sauce. Divide mixture among vegetables in steam table pans.
For mashed topping:
Mix Potato Pearls, garlic powder, salt and pepper. Whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Beat in butter and buttermilk. Spread some of the potato mixture evenly over each pan of vegetable mixture. Reduce oven to 350°F. Bake 30 to 45 minutes, or until golden.SERVINGS:48 servingsPHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS
