You may also like
Categories:
olive oil shallots carrot button mushrooms garlic thyme red wine cannellini beans tomatoes balsamic vinegar sweet potato milk butter aged cheese mixed greens
Viewed: 31 - Published at: 6 years agoIngredients
- 1 tbsp olive oil
- 4 None shallots, peeled, quartered
- 1 None carrot, peeled and chopped
- 1 lb button mushrooms, halved
- 2 cloves garlic, peeled and finely chopped
- 4 sprigs thyme
- 1/2 cup red wine
- 14 oz can cannellini beans
- 14 oz can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 lb sweet potato, peeled and chopped
- 1/4 cup milk
- 1 tbsp butter
- 2 oz aged cheese, grated
- None None mixed greens, to serve
Method
- For the filling, heat the oil in a medium saucepan on high. Saute the shallots and carrots 4-5 mins, until golden. Add the mushrooms, garlic and thyme and cook 3-4 mins until tender. Add the wine to the pan to deglaze, cooking and stirring 1 min. Mix in the beans, tomatoes and vinegar. Reduce heat to medium and simmer 10-15 mins until the sauce reduces and thickens.
- Preheat oven to 375°F. For the sweet potato topping, place the sweet potato in a saucepan and cover with cold water. Bring to a boil and cook 15-20 mins until tender. Drain well and return to pan. Mash with milk and butter and season to taste.
- Spoon the filling into 4 small ovenproof dishes. Spread with the sweet potato topping and sprinkle with cheese. Bake 8-10 mins until warmed through and cheese is melted. Serve with mixed greens.
