Lizzy Roast Mushrooms & Kale over Mashed Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs mixed mushrooms (1/2 lb crimini, 1 lb baby portabello, & 1/2 lb shiitake) , sliced3 cloves garlic, thinly sliceda few sprigs of fresh thyme, or 2 heaping tsp if you use dry5 tbsp EVOO 1.5 tbsp sea saltpepper to taste5 medium (1500g, or 5+ lbs) sweet potatoes, peeled & sliced 1/2 inch thick; you may want to chunk-chop the slices. 1/2 c chicken or vegetable stock1/2 c skim milk1 tsp paprikaa few dashes of hot sauce2 c Cabot Seriously Sharp cheddar cheese, grated1 lb kale - we used 1/2 lb curly, 1/2 lb flat leaffreshly grated nutmeg -trust me, you want to spend the extra on the whole nutmegs if you can.
Preheat oven to 450 F.
In large bowl, mix mushrooms, garlic, & thyme w/ 1/4c evoo.
Spread on a large baking sheet & roast for 20 minutes.
Remove from oven and season w/ sea salt & pepper to taste.
Meanwhile, in a pot, cover the sweet potatoes with water, add a tbsp sea salt, bring to a boil, and cook til tender; about 15 minutes.
Drain, mash with stock, milk, pepper, paprika, hot sauce, then stir in the grated cheddar until melted.
While the potatoes are working in a bowl, toss the kale with 1 tbsp evoo & season with 1 tsp sea salt, 1/2 tsp pepper, and about 10 grates, or 1/4 of a nut, of fresh nutmeg.
Arrange on a rack set over a baking sheet, & roast until crisp at the edges, 10 to 12 minutes.
Combine mushrooms & kale, and serve on a bed of sweet potatoes.
Serving Size: makes 8 meal servings, 16 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user THININSIDENQT2.
In large bowl, mix mushrooms, garlic, & thyme w/ 1/4c evoo.
Spread on a large baking sheet & roast for 20 minutes.
Remove from oven and season w/ sea salt & pepper to taste.
Meanwhile, in a pot, cover the sweet potatoes with water, add a tbsp sea salt, bring to a boil, and cook til tender; about 15 minutes.
Drain, mash with stock, milk, pepper, paprika, hot sauce, then stir in the grated cheddar until melted.
While the potatoes are working in a bowl, toss the kale with 1 tbsp evoo & season with 1 tsp sea salt, 1/2 tsp pepper, and about 10 grates, or 1/4 of a nut, of fresh nutmeg.
Arrange on a rack set over a baking sheet, & roast until crisp at the edges, 10 to 12 minutes.
Combine mushrooms & kale, and serve on a bed of sweet potatoes.
Serving Size: makes 8 meal servings, 16 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user THININSIDENQT2.
Nutritional Info Amount Per Serving
- Calories: 406.6
- Total Fat: 19.3 g
- Cholesterol: 30.4 mg
- Sodium: 522.4 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 7.3 g
- Protein: 14.8 g