Ingredients: 750g (1 1/2lbs) potatoes
25g (1oz) butter
4 tbsp milk
4 spring onions
4 courgettes
2 medium onions
2 garlic cloves
6 tomatoes
1 tbsp tomato puree
salt and pepper
Directions:
1. Chop the potatoes and cook in boiling water for 20 minutes until tender. Drain and mash with the butter and the milk. Stir in the chopped spring onions.
2. Meanwhile, slice the courgettes in 1cm pieces and finely slice the onions. Saute together in hot oil for 10 minutes. Add the crushed garlic, chopped tomatoes and tomatoe puree. Season with salt and pepper, cover and simmer for 5 minutes.
3. Place the courgette mixture into an ovenproof dish and spoon the mashed potato on top. Bake at 190C (375F, gas 6) for 30 minutes.
Recipe from ´Green Cuisine, the Organic Vegetable Cookbook´ by Anna Ross, available to order with your box.
Date Posted: 19/08/2006 Rate :
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