Chef Paul Prudhomme learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests in his food.
Prudhomme recommends a great spring recipe for vegetarians to try that is light and tasty
Makes 6 cups
2 med sweet potatoes
2 tablespoons unsalted butter
1-1/2 cup onions, cut in 1/2 inch pieces
1 cup red bell peppers, cut in 1/2 inch pieces
1 cup yellow bell peppers, cut in 1/2 inch pieces
1 cup green bell peppers, cut in 1/2 inch pieces
1-cup carrots, cut in 1/2 inch pieces
1-1/2 cups green cabbage, cut in 1-inch dice
1-1/2 cups purple cabbage, cut in 1-inch dice
1 med zucchini cut in 1/2 inch dice
5 teaspoons Vegetable Magic®
1 teaspoon powdered bay leaves
1/2 teaspoon chopped fresh dill weed
1/2 cup heavy cream
Preheat the oven to 350°
Place the sweet potatoes on a sheet pan and bake until the potatoes are soft all the way through, 45 minutes to 1 hour. Let the potatoes cool, and then remove all skin. Puree the sweet potatoes in a food processor. If the puree is stringy, then rub the puree through a strainer.
Melt the butter in a 14″ nonstick skillet over high heat. When the butter sizzles, add 1 cup of onions, red bell peppers, yellow bell peppers, green bell peppers, and carrots. Stir well, and then add the dill weed, Vegetable Magic® and the bay leaves. Cook stirring frequently, until the vegetables have a light golden coating from the seasoning but are still bright in color, about 8 minutes.
Add puree and stir well, then add the zucchini and the remaining onions. Cook stirring frequently, until the mixture is making large slow bubbles, about 4 minutes. Add the cabbage and continue to cook, stirring frequently, until the cabbage is cooked but still slightly crisp, about 6 minutes.