This deliciously different side comes courtesy of my NEW! Stonyfield Farm Yogurt Cookbook. The description reads: A very hearty, satisfying and attractive dish. We also loved it the next morning for breakfast. And so did we!
SODIUM CONTENT: 71 mg per serving
4 large russet potatoes
2 large carrots
2 T. unsalted butter
1 1/4 c. grated onion
1 1/4 c. Stonyfield Farm Organic Fat Free Plain Yogurt
1/4 t. freshly ground black pepper, or to taste
2 T. all-purpose flour
1 red bell pepper, cored, seeded and then grated
1/2 t. ground cumin
Peel the potatoes and carrots. Cut them into thirds and place into a pot, adding enough water to cover by an inch. Bring to a boil over high heat. Once boiling, cook 10 minutes, until just becoming tender. Remove pot from heat and drain. Set vegetable aside to briefly cool.
Place the butter into a 9-inch square baking pan, then place the pan in the oven and turn the heat to 350 degrees.
Grate the partially-cooked potatoes and carrots. Place them into a mixing bowl, and add 1/2 cup grated onion. Stir to combine, then set aside.
In another mixing bowl, beat the eggs until thick and lemon-yellow. Add 1/4 c. of the yogurt and the ground pepper, and stir for 1 minute. Add this to the potato-carrot mixture and stir well to combine. Sprinkle the flour over top, 1 tablespoon at a time, mixing well between additions. Set aside.
In another bowl, stir together the grated bell pepper, the remaining cup of yogurt and the cumin. Set aside.
Carefully remove the pan from the oven. The butter should be brown and melted. Turn the pan to coat the sides with butter. Add 3/4 cup of onion to the pan, stir to coat it with butter, then add the remaining onion and spread evenly across the bottom. Pour in the potato-carrot mixture and spread evenly, smoothing the top. Finally pour on the pepper-yogurt mixture, smoothing to cover the potato mixture completely. Carefully place pan on the middle rack in oven and bake for 1 to 1 1/2 hours, until edges are golden brown. Remove from oven and serve immediately.