Instruction

• Add Ingredients: 12 cups chopped mixed vegetables 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°
• Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes
• Let cool slightly, then peel
• Press potatoes through a ricer, food mill, or colander into a large bowl
• Add butter; stir until well blended
• Stir in milk
• Season to taste with salt
• FILLING: Soak dried porcini in 3 cups hot water; set aside
• Combine lentils, 1 garlic clove, 1 tsp
• salt, and 4 cups water in a medium saucepan
• Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes
• Drain lentils and discard garlic
• Heat 3 Tbsp
• oil in a large heavy pot over medium heat
• Add onions and cook, stirring occasionally, until soft, about 12 minutes
• Add chopped garlic and cook for 1 minute
• Stir in tomato paste
• Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes
• Add bay leaves and wine; stir, scraping up any browned bits
• Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind
• Bring to a simmer and cook until liquid is reduced by half, about 10 minutes
• Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes
• Strain mixture into a large saucepan and bring to a boil; discard solids in strainer
• Stir cornstarch and 2 Tbsp
• water in a small bowl to dissolve
• Add cornstarch mixture; simmer until thickened, about 5 minutes
• Whisk in miso
• Season sauce with salt and pepper
• Set aside
• Preheat oven to 450°
• Toss vegetables and pearl onions with remaining 2 Tbsp
• oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper
• Divide between 2 rimmed baking sheets
• Roast, stirring once, until tender, 20–25 minutes
• Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce
• Discard rosemary
• DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead
• Cover separately; chill
• Arrange lentils in an even layer in a 3-qt
• baking dish; set dish on a foil-lined rimmed baking sheet
• Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils
• Pour sauce over vegetables
• Spoon potato mixture evenly over
• Bake until browned and bubbly, about 30 minutes
• Let stand for 15 minutes before serving