Alakananda's Basque Pie

This is a great vegetarian centerpiece for a Christmas or New Year's dinner as well as a fine winter meal.

 

Serves 6-8

 

3 carrots,                                                

3 turnips,

2 rutabegas,                                             

2 Parsnips,

3 medium zucchini,                                  

3 golden beets,

3 celery stalks,                                         

2 heads of broccoli,

2 large portabello mushrooms,                   

2 cloves garlic,

3 medium tomatoes,                                 

1 bunch Italian parsley,                    

1handful rosemary

1 handful  sage                                          

 1 teaspoon salt

½ tablespoon thyme                                  

fresh ground black pepper to taste

3 lbs potatoes organic, Yukon gold are best

4 ounces butter                                        

½ cup whey                          

Sheep pecorino

 

Slice the root vegetables and the  zucchini,  cut the celery in1/2" thick pieces and the broccoli in florets.Lightly sautee the veggies and arrange in bottom of a large baking dish.Add olive oil, chopped herbs, sliced tomatoes, salt, pepper, and garlic cloves.Meanwhile, boil the potatoes.Mash the cooked potatoes with salt, pepper, butter, and whey. Spread on top of the veggies.Grate parmesan on top, cover with foil and bake at 375 degrees for at least 50 minutes or an hour.At the end, take off the foil to brown the top for about ten minutes. Vegans can substitute sunflower oil for butter and rice milk for whey and use a vegan cheese substitute.