CARROT MASHED POTATO WITH TOMATO TOPPER
Instant mashed potato made with carrot juice, soy cream cheese, a dash of nutmeg and fresh cracked pepper. Topped with a rustic saute of green pepper, onion and petite diced tomatoes. Seasoned with allspice, garlic and fennel!
2 T. extra virgin olive oil
2 T. margarine
1 lg. green pepper, cored and diced into 1/2 inch squares
1 sm. yellow onion, diced into 1/2 inch squares
1/4 t. salt
1/4 c. carrot juice
28 oz. can petite diced tomatoes, including liquid
2 t. brown sugar
1 t. garlic powder
1/8 t. ground allspice
1/2 t. Italian seasoning
1/2 t. ground fennel seed
freshly ground black pepper
2 c. water
1 c. carrot juice
1-1/2 t. salt
2 c. instant mashed potatoes (I used Karlin brand)
1 T. margarine
1/3 c. soy cream cheese mixed in cup or container by itself till soft and fluffy (this is important); I used Tofutti brand
fresh cracked pepper to taste
salt to taste
In large skillet, over medium heat, melt oil with margarine. Add peppers and onion, salt, then saute till translucent.
Add carrot juice and diced tomatoes; stir well.
Add brown sugar, garlic, allspice, Italian seasoning and fennel. Stir well, reduce heat to low, cover and cook 15 minutes, stirring occasionally. When done adjust for salt and pepper.
In large saucepan combine water, carrot juice and salt. Bring to boil, then remove from heat.
Add instant potatoes, then with wire whisk stir to moisten all potato flakes.
Add margarine, then using spoon stir till melted into potatoes.
Next, add fluffed up soy cream cheese, and stir till thoroughly incorporated.
Stir in a dash of nutmeg, and fresh cracked pepper to taste.
Spoon onto individual serving plates, making a well in the middle with the back of a spoon. Ladle tomato mixture into well and serve.
Notes: The sweet of the carrot juice and the creamy of the soy cream cheese make these instant mashed potatoes extra special. They have a subtle squash taste that combines expertly with the acidic of the tomato mixture.
Serve as a potato main dish.