1 1/2 qts. salted water
2 lg. potatoes, quartered
1 head cabbage, quartered
1 med. onion, quartered
5 carrots, sliced lengthwise in quarters
2 stems fresh parsley, chopped fine
1/2 c. bread crumbs
1/4 lb. butter
2 tbsp. olive oil
Salt & pepper
1/4 c. grated Parmesan cheese

Put all veggies in water with parsley and bring to boil. Cook until veggies are soft, but not mushy. Strain vegetables. Reserve and freeze stock for soup.

In a saucepan melt the butter and oil. Gradually add the bread crumbs and cook until they're golden brown. Combine this paste with the drained veggies in a large pot and mash well until mixture reaches consistency of mashed potatoes. Add Parmesan cheese and mix well. If you wish, put in buttered casserole and heat in oven until piping hot. Serves 6.