TATER PIE
Yield: 6 to 8 servings

1 medium carrot, peeled and diced
1 medium onion, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 pound green beans, cut into 1/2-inch lengths
3 to 4 cloves garlic, minced
2 tablespoons extra virgin olive oil, divided
2 1/2 to 3 pounds potatoes, unpeeled and coarsely shredded

1 1/2 teaspoons salt
1/2 teaspoon black pepper

6 tablespoons water
2 tablespoons whole flax seeds, golden or dark

1 bunch fresh herbs (parsley, cilantro,
dill, or your choice)
1 medium tomato, sliced, slices halved

Preheat the oven to 375 degrees and have ready
a 9-inch springform pan lined with parchment. To
line the springform pan, detach the collar from the
base. Cut a piece of parchment paper about 3 inches
wider than the base and place it over the base.
Snap the collar back on and use a scissors to cut
away the excess parchment. Set aside.

In a deep, 12-inch heavy bottom stainless steel or
nonstick skillet or heavy bottom 8 to 10-quart
stockpot combine the carrot, onion, red and green
bell peppers, green beans, garlic, 1 tablespoon of
the olive oil, and enough water to just cover the
bottom of the pan. Cook and stir over medium-high
heat for 4 to 6 minutes, or until the onions are
soft and translucent.

Add the shredded potatoes and the remaining 1
tablespoon of olive oil and cook, stirring
frequently, for about 10 minutes, or until the
potatoes are softened.

Season with the salt and pepper and mix well.
Combine the water and flax seeds in the blender
or mini blender and process about 30 seconds, or
until the mixture becomes thick and viscous. Add
the blended flax seed mixture to the potatoes and
mix thoroughly to distribute it evenly.

Pack the mixture firmly into the prepared
springform pan and bake, uncovered, for 40 to 45
minutes. Remove from the oven and let stand about
20 minutes. Use a knife to carefully loosen the
edges of the Tater Pie and place the springform
pan on a serving platter that is about 2 inches
wider than the pan. Remove the collar and garnish
the edges with herbs and sliced tomato halves.

To serve, cut the Tater Pie into wedges using a
sawing motion with a serrated knife.

Note:
I used Russet potatoes, but red or white potatoes
will work just as well. To shred them quickly, I
used my food processor, but with a basic, old-fashioned
kitchen tool like a hand grater and a little elbow
grease, you can get the job done easily.