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Dasheen Extraordinaire




Source of Recipe


Jamaica Gleaner


List of Ingredients




2 lb. medium dasheen

1/4 cup skimmed milk

2 cups veggie mince

1 tbs. reduced fat margarine

1 medium onion

4 small tomatoes

1 stalk scallion

4 cloves garlic minced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. bay leaves

1/2 tsp. crushed pimento

1/2 tsp. thyme leaves

1/2 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. chopped scotch bonnet pepper

1 cup tomato ketchup

1/2 cup water

2 cups reduced fat cheddar cheese

1 cup mozzarella cheese

2 tsp. whole wheat bread crumbs



Recipe



1. To prepare dasheen remove skin with a knife. Cut into chunks.

2. Place dasheen into a large saucepan. Add enough water to cover: bring to bowl over high heat, reduce heat to medium simmer covered 15-20 minutes until dasheen are fork tender.

3. Place veggie mince in a medium bowl and rehydrate with hot water, enough to cover mince for 5-10 minutes.

4. Chop tomatoes, onion, and garlic and escallion. And set aside.

5. Shred cheese and set aside.

6. In a large frying pan/skillet sauté onions, garlic, scallion in margarine.

7. Drain veggie mince and add to sautéed seasonings. Stir in tomatoes, tomato ketchup, oregano, basil, bay leaves, pimento, thyme leaves, parsley, scotch bonnet pepper and salt. Blend veggie mince with seasonings. Simmer uncovered, string occasionally. About 20 minutes.

8. Drain dasheen and place into a medium bowl and mash with potato masher, with 1/4 cup skimmed milk until smooth.

9. In a 13x9x2 inch baking dish, spread thin layer of veggie mince sauce. Then alternate layers of dasheen, veggie mince, reduced fat cheddar and mozzarella cheese. Sprinkle with whole wheat bread crumbs.

10. Bake at 350 degrees until lightly brown and bubbling. Allow to stand for 15 minutes. Cut into squares and serve