Return to Main Recipes Page/Return to Home Page

Potato Stuffing II (P, KLP)
Source: Detroit Free Press
Serves: 8

2 tbsp. olive oil
1 medium onion, peeled and chopped
3 medium carrots, peeled and diced
2 celery ribs, washed, ends removed
8 ounces mushrooms, sliced
2 parsnips, peeled, ends removed and diced
1 small green pepper, washed, cored and sliced
Salt, to taste
Pepper, to taste
Favorite seasoning blend, to taste (optional)
6 medium potatoes, peeled, cooked and mashed

In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, mushrooms, parsnips, and green pepper. Sauté the vegetable mixture over medium heat until all are soft.

Season the vegetables with salt and pepper to taste and seasoning, if desired.

Mix the sautéed vegetables with the mashed potatoes; set aside to cool before stuffing in the veal pocket or keep covered in a casserole dish. Reheat if needed.

Archivist's Notes:
This recipe is used with Stuffed Veal Breast, click here for recipe.

Posted by Diana Freilich

Nutritional Info Per Serving: N/A