Vegetarian Potatoes Anna With Parsnip Mushrooms And Spinach Recipe

How to make it

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• Position rack in lower third of oven. Preheat oven to 450-degrees F. Coat 8- or 9-inch cake pan or springform pan with cooking spray.
• In small bowl, combine nutritional yeast, salt and pepper. Set aside.
• Using thinnest slicing blade of food processor or mandoline, slice potatoes. Alternatively, using a sharp knife, slice potatoes as thinly as you can.
• Slice the parsnips twice as thick as the potatoes.
• Slice the mushrooms vertically, and as thin as the parsnips.
• Wash and dry the spinach leaves in a salad spinner.
• In the bottom of the prepared pan, arrange a fairly even layer of potatoes, ovelapping slices. Spray lightly with Balsamic Spritzer.
• On top of the potatoes, arrange spinach leaves and sliced mushrooms, along with slices of parsnip, and spray with the Balsamic lightly again. Sprinkle some of the nutritional yeast mixture on top.
• Repeat this process, using all the vegetables and ending with sprinkling of yeast mixture.
• Lay two large sheets of aluminum foil on top of pan. Spray the foil that will touch the food with non-stick cooking spray.
• Using a heavy pot or ovenproof casserole that fits into pan, set it on top of foil and press it into potatoes.
• Leave pot in place and seal cake pan well by pressing overhanging foil tightly to sides and under bottom. If using springform pan, set on foil-lined baking sheet.
• Transfer to oven.
• Fill the heavy pot halfway with water to make it heavier.
• Bake until center of potato cake is tender when pierced (through foil) with paring knife, about 1 hour.
• Remove from oven.
• Preheat broiler.
• Remove pot and foil and set potato cake about 5 inches beneath broiler.
• Broil until top is lightly browned and crisp, 2 to 5 minutes.
• Drain off any remaining oil/liquid.
• Let cool at least 5 minutes before unmolding.
• If using springform pan, run knife along edges and remove ring. Leave cake on base and transfer to platter.
• If using cake pan, cut cake into wedges and serve directly from pan. Serve hot.
• Nutritional Information:
• Calories: 226; Fat: 5g; Protein: 7.5g; Carbs: 39.4g; Chol: 0; Sodium: 585.
• Exchanges: 2 grain (starch), 1/2 lean meat, 1 vegetable, 1/2 fat.
• Alternative:
• You could omit the potatoes, double the parsnips and use any of the bitter greens you like (Kale, Beet greens, Turnip greens, Rapini, Dandelion, etc.) since the parsnip will sweeten the dish naturally.