Preparation:

In a stock pot layer onion rings and pour 1 cup vegetable stock in. Cook until beginning to get transparent (do not stir).

Layer potatoes over onions and cover to steam (you may add more stock as needed). When potatoes begin to become soft - 10-15 min) add sage, apple slices in a layer and mushrooms.

Cook another 5 minutes and mix in garlic. Turn into a casserole dish (you may want to spray Pam in first, or wipe with a small amount of oil).

Refrigerate overnight (I wasn't planning this, but it works). Bake at 350° until brown on top and heated through. Serve with lentils cooked with tomato sauce and green beans, and a dark leafy salad or greens cooked your favorite way (escarole, simmered in broth with lots of garlic!)

Servings:
Source: Eileen Katman
Submitted by: Recipe Group Member
Date: Nov 5, 1993

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