2 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
4 garlic cloves, crushed
1 teaspoon sea salt
1 sprig fresh rosemary
¼ to ½ cup unsweetened plain nondairy milk
2 tablespoons olive oil
Black pepper, to taste
Beans and Vegetables
2 tablespoons olive oil
1 medium onion, finely chopped
8 ounces turnips, cut into ½-inch dice
2 medium carrots, cut into ½-inch dice
4 garlic cloves, minced
10 sprigs fresh thyme
1 teaspoon sea salt
¼ cup whole-wheat pastry flour or all-purpose flour
2 tablespoons tomato paste
⅔ cup red wine
2 cups cooked cannellini beans
2 cups cooked kidney beans
2 cups vegetable broth
4 cups fresh baby spinach
Black pepper
1 cup green peas, thawed if frozen
Instructions
Potatoes: Combine the potatoes, garlic, salt, and rosemary in a medium saucepan. Add just enough water to cover, bring to a boil over high heat, covered, reduce to simmer over medium and cook until knife-tender, about 10 minutes. Drain, discard the rosemary stem, mash with a potato masher, and add ¼ cup of milk, oil and pepper. Stir with a sturdy wooden spoon, adding more milk, if needed, and keep warm. If you have extra time, transfer the potatoes to a baking sheet in ¼ cup portions and bake in a preheated 450°F oven until crisp on top, about 15 minutes.
Beans and Vegetables: Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes, stirring occasionally. Add the turnips, carrot, garlic, thyme, and salt. Cook covered, stirring occasionally, until golden, about 5 more minutes. Stir in the flour and mix until well combined. Stir in the tomato paste and cook 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.
Add the beans and broth to the skillet. Cook until the sauce is reduced by one quarter, about 3 minutes. Taste and adjust seasoning with salt and pepper. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in the peas. Cover and keep warm until serving. To serve, spoon the beans and vegetables into bowls and top with the mashed potatoes.
Gluten-Free Option: Omit the flour. Mix ½ cup of the broth with 1½ tablespoons organic cornstarch or arrowroot starch. Add the slurry to the sauté after the spinach wilts and simmer just to thicken.