Immediately after my runs, I take a scalding hot shower and immediately brew a cup of coffee to warm up. But last week, I needed something more. The gloomy cold was getting to me and I need a serving of comfort food pronto.
Unfortunately, the carb and cheese heavy comfort food I was seeking (lasagna anybody? macaroni and cheese perhaps?) just didn't seem like a healthy enough option when I have been so dedicated to running outside in near freezing temperatures. I know I could lighten those dishes up considerably, but I wanted something new and something that I knew wouldn't taste like diet food.
Brussels sprouts were shredded and sauteed with Earth Balance and whole grain mustard. Yukon potatoes and pasta were cooked perfectly, layered into a pie dish with the mustardy sprouts. Parmesan cheese and fontina cheese were sprinkled on top of each layer and then the casserole was baked to perfection. It was a winner and exactly what I had been craving after my runs. It also quickly became a crowd pleaser amongst friends - pair with a stout beer and you'll be in comfort food heaven.
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| I personally think these little guys make the entire recipe. |
Adapted from 101cookbooks
1/2 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
Fine grain sea salt
Cooking spray for the pan
1 tablespoon Earth Balance (or unsalted butter)
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced
1 pound brussels sprouts, cored and shredded
1/2 cup / 120 ml vegetable broth or water
1 1/2 tablespoons whole grain mustard
3/4 cup freshly grated Parmesan cheese
6 ounces / 340 g dried whole wheat pasta, broken into 3-inch segments
2 ounces soft-rind, creamy cheese, cut into tiny cubes, for example, I used fontina
Bring a large pot of water to a boil for cooking the pasta.
In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.
Melt the Earth Balance in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the Brussels sprouts, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard and then 1/3 cup of the Parmesan cheese. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.
Cook the pasta in generously salted water until al dente. Drain and set aside.
Coat a pie or casserole dish with cooking spray. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the sprouts mixture, half of the potatoes, 1/3 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan.
At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.
Serves 4 - 6.
Prep time: 45 min - Cook time: 60 min
