Yield: 48 servings
12 carrots
8 stalks celery
4 whole onions
24 cloves garlic
1 qt. olive oil
1 cup fresh oregano
1 Tbsp. salt
1 tsp. freshly ground black pepper
8 portobello mushrooms
12 zucchini
12 yellow squash
2 lbs. frozen peas
2 qts. vegetable stock
1 cup white wine
1⁄4 cup soy sauce
1⁄2 carton packaged pearl mashed potato mixture
1⁄4 cup garlic powder
1 Tbsp. salt
1 tsp. freshly ground black pepper
1 gl. water, boiling
12 oz. butter or margarine
1 cup buttermilk
1. Preheat conventional oven to 400ºF. Chop carrots, celery, onions and garlic in 1⁄2” pieces and combine.
2. Toss vegetables with half the olive oil; sprinkle with half each of the oregano, salt and pepper. Spread in single layer on sheet pans. Roast 15 minutes.
3. Chop mushrooms, zucchini and squash in 1⁄2” pieces and combine; toss with remaining oil, oregano, salt and pepper; add to carrot/celery mixture in oven. Continue roasting 15 minutes longer, or until vegetables are crisp-tender.
4. Stir in peas. Divide mixture between two fullsize, 2”deep steamtable pans.
5. On stovetop, cook and reduce stock and wine by half. Stir in soy sauce. Divide mixture among vegetables in steam pans.
6. Combine packaged potatoes with garlic powder, salt and pepper. Whisk mixture into boiling water; remove from heat. Continue
whisking until potatoes are smooth.
7. Beat butter and buttermilk into potatoes. Divide the potato mixture between the steamtable pans and spread evenly over vegetable mixture. Reduce oven to 375ºF and bake 30 to 45 minutes or until golden. Serve 3” x 3” square portions.
Recipe and photo from Basic American Foods.