The first cool breezes of autumn stir up cravings for “comfort foods” at our house.
You can create simple, nourishing comfort foods that do not require hours in the kitchen or loads of calorie-laden ingredients.
Try incorporating fresh herbs and wine into your nourishing comfort foods. Fresh herbs bring out stronger flavors in your dish.
When cooking with wine in the autumn months, try using wines with deep smoky flavors. I use Gnarly Head Cabernet Savignon for stews and Gnarly Head Chardonnay for hearty vegetable pies.
You do not need to sacrifice flavor when cooking with wholesome nutrition in mind. You learn to cook “smart” by enhancing natural flavors with unprocessed ingredients like fresh herbs and spices.
- 1 lb. yukon gold potatoes, cut into chunks
- 1/2 c non-dairy milk
- 1 T Earth Balance butter
- 3/4 tsp salt; divided
- 1/2 tsp pepper; divided
- 1 T plus more as needed, olive oil
- 1 large onion, finely sliced
- 1/2 C finely diced carrot
- 3/4 C frozen corn kernels, thawed
- 1 tsp chopped fresh thyme
- 3 T all-purpose flour
- 10 oz. vegetable broth
- 4 oz. white wine
- 8 oz. baby portobello mushrooms, cut into pieces
- Cover potatoes with water in a medium saucepan and cook covered, over medium heat, until tender (approximately 10-15 min.).
- Drain and return potatoes to saucepan. Add butter, 1/4 tsp salt and 1/4 tsp pepper. Mash.
- While potatoes are cooking, saute mushrooms in olive oil for 2-3 minutes. Add onions and carrots and saute 5-8 minutes. Stir in corn, thyme, and remaining salt and pepper. Saute 2 more minutes.
- Sprinkle vegetables with flour and stir to thoroughly coat. Stir in broth and white wine. Cook 2-3 minutes. Add more flour if mix needs to thicken a bit.
- Place cooked vegetables in the bottom of a dutch oven. Spoon potatoes on top.
- Bake uncovered in a 350 degree oven until bubbly. Approximately 20 minutes.