Mashed Potatoes With Zucchini Ragoût

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Mashed potatoes laced with spinach and infused with olive oil are topped with a savory vegetable ragoût. Black olive paste lends a salty, meaty, quality to the ragoût.

Ingredients

• 2 pounds cubed Yukon gold potato
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup 2% reduced-fat milk
• 4 cups torn spinach
• 1/2 cup minced green onions
• 2 teaspoons extra virgin olive oil
• 1 1/2 cups thinly sliced onion
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 pound cremini mushrooms, quartered
• 3 cups (1/2-inch) cubed zucchini
• 2 cups water
• 1/4 cup chopped fresh basil
• 2 teaspoons black olive paste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese

Directions

1. To prepare potatoes, place potatoes in a large saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat; simmer 15 minutes or until tender.
4. Drain.
5. Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Mash mixture with a potato masher to desired consistency.
7. Cover and keep warm.
8. Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil).
9. Stir in spinach; cook 1 minute or until spinach wilts.
10. Add milk mixture and green onions to potato mixture, stirring until well combined.
11. To prepare ragoût, wipe skillet with paper towels.
12. Heat 2 teaspoons oil in pan over medium heat.
13. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently.
14. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently.
15. Add zucchini; cook 2 minutes, stirring frequently.
16. Stir in water and next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
17. Serve ragoût over potatoes, and sprinkle with cheese.

Yield: 6 servings (serving size: about 1 cup potatoes, 1 cup ragoût, and 1 tablespoon cheese)