Celebrate the 2021 harvest with this dinner. The star of the dish are falafels created by “Back to Youroots”. These croquettes are made with whole ingredients and feature wild rice and rosemary. Creamy mashed potatoes, sauteed onions, leaks, mushrooms and roasted carrots are topped with a crispy on the outside and soft on the inside falafel. Garnish the dish with fresh thyme and goat cheese. Want a little wine with this? We’ve got you! Prairie Bee Meadery’s haskap mead is a delicious pairing.
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preparation time: 25 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB110
- cuisine region: Canadian prairies
Cooking video
You will need:
- colander
- oven safe dish
- electric mixer or potato masher
- pot
- pan
- knife
- cutting board
- butter or margarine
- oil
- salt
- pepper
Preparation
1
Start the potatoes: Turn on the oven to 400F to cook the falafels. Peel the potatoes and cut them in about 1 inch dices.
Add diced potatoes to the pot and cover with water(min 1 inch over the potatoes). Bring to a boil and cook until totally soft, about 15 minutes*. Drain and return potatoes to pot.
*note: cutting the potatoes in small 1 inch dices makes them cook faster.
2
Prepare and cook the vegetables: Wash the leeks. Cut the carrots in 4 lenghwise. Cut the onion in 1cm slices.
In an oiled pan on medium heat, add onions, leeks and mushrooms. Cook on medium covered until slightly caramelized – about 10 mins.
When the potatoes have been boiling for 5 minutes, add the carrots to the water the potatoes are cooking in.
3
Bake the falafels: Place the falafel in an oven safe dish and bake for 15 minutes or until desired texture.
4
Mash the potatoes: Drain and return potatoes to pot. Set the carots aside. Melt the butter (3 tbsp, 1/3 cup, 1/2 cup) and warm the cream in a small saucepan or in the microwave. Add the melted butter and warm milk, salt (1/2 tsp, 1 tsp, 1/2 tsp). Mash the potatoes with an electric mixer or a potato masher. Add more milk or water, 1 tbsp at a time, as desired to reach desired consistency. Set aside.
5
Roast the carrots: In an oiled pan on medium heat, add the cooked carrots. Roast about 5 minutes.
6
Serve: cut the falafel in 2. Serve the mashed potatoes, onions, leaks, msuhrooms, top with roasted carrots and falafels. Garnish with fresh thyme and goat cheese.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
Recommended Wine Pairing
Prairie Bee Meadery – Haskap Haven
Premium haskap berries featured in a slightly dry, oaked mead. Haskap Haven is a full-bodied, robust red mead, perfect with red meat, pungent cheeses and tomato sauces. Premium haskap berries add glorious depth to this dry, powerful wine. This is a rich mead, oaked with a silky finish; an exquisite addition to any cellar or table.
Region: Moose Jaw, SK
Alcohol: 11.5%
Price (Prairie Bee Meadery): $32.81
Health Fact
Regina Naturopathic
Dr. Craig Herrington Naturopath
CARROTS
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Diatitian
GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Try different texture – Raw carrots vs cooked
MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:
- Step 4: add the warm cream and melted butter to the potatoes.
- Step 6: garnish the dish with goat cheese and fresh thyme.
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
