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Ingredients

• 2 cups cooked Brussels sprouts
• 1 cup cooked sliced carrots
• 1 cup cooked, diced turnip (or squash or corn)
• 2 tbsp canola oil
• ½ tsp dried thyme
• 6 to 7 chopped green onions
• 4 cloves garlic, finely chopped
• 3 cups cooked mashed potatoes
• cups vegetable OR turkey stock
• 1 cup 10% light cream
• 2 tbsp chopped Italian parsley
• salt and pepper to taste

Description

A Pleasant And Tasty Way To Use Leftovers, This Dish Is Both Hearty And Delicious.

Group Recipes