Recipe by Hannah Verrinder
Inspired by a fridge-dump following a farmer's market vegetable splurge. This dish is hearty, filling, and delicious. The carrots and leeks caramelize, lending a sweet touch. The original recipe uses considerably fewer spices and herbs than I usually employ, but if you wish to include them, sage, rosemary, and marjoram would compliment the vegetables well.
- 3 tablespoons olive oil
- 4 medium carrots, peeled and sliced thinly
- 2 leeks, rinsed well and sliced thinly (use only white and light green parts)
- 1⁄2 cup white wine
- 1 cup chopped summer squash, such as cousa, pattypan, crookneck, zucchini
- 8 ounces mushrooms, sliced
- 2 (15 ounce) cans white beans, such as navy, cannellini, great northern, drained and rinsed
- 1⁄2 cup vegetable stock
- 2 garlic cloves, chopped finely
- salt and pepper, to taste
- 1⁄3 cup grated parmesan cheese
- 1⁄3 cup breadcrumbs
- 1 tablespoon cold diced butter
Directions See How It's Made
- Preheat the broiler to 475°F.
- In a large skillet (preferably cast-iron) over medium-high heat, warm oil.
- Add sliced carrot and leek and cook 5-7 minutes, or until golden brown.
- Add wine, squash, and mushrooms.
- Cook another 10 or so minutes over medium heat, or until squash and mushrooms have softened.
- Add beans and stock.
- Simmer over medium-high heat until the liquid has evaporated.
- Stir in garlic. Salt and pepper to taste.
- Remove from heat. If NOT using a cast iron pan, transfer ingredients to a casserole dish. Smooth surface of vegetables with the back of a wooden spoon.
- Sprinkle cheese and breadcrumbs over the surface and dot with butter.
- Place under broiler until breadcrumbs have browned, about 2-3 minutes. (Watch very closely, as the broiler can cause the crust to brown very rapidly).