Ingredients:

• 2 medium sweet potatoes or yams, cooked, peeled and cut into chunks. (Note: you can also steam the potatoes whole or boil them in water.)
• 3 cups broccoli florets ( about one big bunch)
• 3 cups king trumpet mushroom
• 3 cups Nagaimo, peeled and cut into chunks
• 1 cup baby carrots
• 1 to 1-1/2 cup shredded cheese
• 3 tbsp. olive oil
• ¼ cup fresh shallot or garlic chopped

Ingredients For Sauce:

• 1 cup Nagaimo (in chunks)
• 1 cup cooked white rice
• 2 cups chicken broth or water
• ½ tsp salt, if using water

Instructions:

1. Boil a pot of water. Cook broccoli, mushroom, Nagaimo, and carrots separately for about 1 1/2 minute each.
2. Place all vegetables, including sweet potatoes, into a large casserole dish or other deep, ovenproof dish.
3. Heat olive oil in a sauté pan over medium heat, then add shallot or garlic and cook until the pieces turn a light golden brown. Then turn off the heat and pour over the vegetables evenly.
4. Blend the sauce ingredients in a blender. Then pour the mixture over the vegetables.
5. Evenly spread shredded cheese over the vegetables.
6. Preheat the oven to 350 degree F and bake uncovered for about 30 minutes or until cheese is melted. Makes 8-10 servings.

Tips

Do not overcook the vegetables, particularly the Nagaimo. The vegetables should retain crispiness even after they are cooked.

Feel free to substitute the vegetables in this recipe with your favorite vegetables.This is what the vegetables look like before cheese is added:

Where can I get Nagaimo?

You can purchase the Nagaimo from Asian grocery stores such as 99 Ranch Market. Nagaimo looks like this:

This is a quick twist on the classic American creamed corn recipe. It makes a great side dish for the Thanksgiving table.