Pot-Pot Vegetarian Potato Medley
Rafi Taherian
Executive Director
Yale University Dining
New Haven, Conn.
Autumn produce can beef up meatless dishes, as chef Taherian proves with this hearty vegetarian dish. Butternut squash, fingerling potatoes, sweet potatoes and mushrooms evoke the season’s earthy colors and flavors.
Ingredients
Vegetable medley
1 med. sweet onion, diced
2 garlic cloves, minced
2 oz. butter
10 oz. butternut squash, peeled and cubed
1 lb. fingerling potatoes (missed yellow, red and Peruvian), halved lengthwise
9 oz. sweet potato, cubed
3 oz. dried mushrooms (porcini and shiitake), soaked in water overnight
2 tsp. Worcestershire sauce
2 cups vegetable stock
1/4 tsp. ground nutmeg
Sea salt and freshly ground pepper, to taste
1/2 lb. Gruyere cheese, shredded
Spinach farro
1 med. sweet onion, diced
2 oz. butter
1 lb. farro, soaked in water
1 qt. vegetable stock
7 oz. spinach, chopped
Sea salt and freshly ground black pepper, to taste
Steps
1. Prepare vegetable medley: In large, deep skillet over medium-high heat, cook onion and garlic in butter until onion browns.
2. Add squash, fingerling and sweet potatoes, soaked mushrooms and their liquid, Worcestershire sauce, vegetable stock and ground nutmeg. Reduce heat to low; cover and simmer about 90 minutes.
3. Meanwhile, prepare spinach farro: In large saucepan over medium-high heat, cook onion in butter until brown. Add farro and stock; bring to a boil. Reduce heat and simmer for about 50 minutes. Fold in spinach; drain farro mixture. Add salt and pepper to taste; keep warm.
4. Season vegetable medley with salt and pepper. To serve, top with Gruyere cheese and accompany with spinach farro.