Porter Braised Jackfruit + Tater Tot Casserole with Mushroom Bechamel

Not me using my favorite beer to make a tater tot casserole that fulfills my French fry loving soul. First, French fries with any meal is my jam, and tater tots just fit that bill. But this season I have be LOVING this particular porter from E9. It’s been the perfect Winter warm, après ski beer. Robust, a little bitter, just warming + perfect for the cold weather. Loving in drinking it this season, and in this case I loved cooking with it. Thought I must say I had mixed feelings using it to cook - too good spare any, ya know?

But seriously - a casserole with a crispy tater tot top? Say less. Porter Braised Jackfruit + Tater Tot Casserole with Mushroom Bechamel - I call it veggie heavy with a little bit of “French fry” indulgence. it’s three layers of veggies finished with a crispy tater top, and it really is such a fun Winter meall. The beer braised jackfruit has a hearty pulled pork kinda vibe - tender, flavorful, and juicy with crispy pieces around the edge of the dish. It’s topped with roasted Brussel sprouts + then finished with a creamy mushroom sauce. Layers of hearty, roasted veggies - all so unique with differing textures and flavor that come together so deliciously. It feels like a fun Sunday football meal that’s sneaky on the veggies. Hearty + good + fun to make.

 
 

Also, a night to be at home, be in our kitchen (one of the last few remaining meals we have in our tiny home), and reconnect cooking together. This week felt especially busy, and I think Jordan and I both are in a whirlwind of work projects, moving into our new home, and trying to take care of our home responsibilities. So a night at home with a comfort classic meal, dogs snuggled with us on the couch, and Yellowstone on the tube. Total perfection for a rejuvenating night in.

For the jackfruit

  • 2-3 tbsp EVOO

  • 1 yellow onion

  • Salt + pepper

  • 1/2 tsp paprika

  • 3 cans of jackfruit

  • 3/4 Porter style beer

  • 2 c. beef broth

  • 1 package of frozen tater tots

  • 3-4 tbsp shredded parmesan

  • fresh parsley, for a garnish

  • hot sauce or creamy style BBQ sauce

For the brussels

  • 1 lb of brussels, shredded

  • EVOO

  • 2 tbsp brown sugar

  • Salt + pepper

For the mushrooms

  • 6 tbsp butter

  • 24 oz mushrooms, cleaned + sliced

  • 4 cloves garic

  • 1/3 c. flour

  • 2 c. almond milk (or regular milk)

  • Salt + pepper

For the jackfruit: Turn the oven to 325. Place a Dutch oven over medium heat. Add the EVOO and onion, cooking for about 10 minutes. Stir in the spices. Add in the jackfruit, continuing to cook for another 5-6 minutes. Add in the beer, and increase the heat to medium high, stirring to scrape the bottom of the pan. When the liquid has reduced, add in the broth, reduce the heat to medium, and cook uncovered another 10 minutes. Place in the oven, covered, and roast for 2 1/2 to 3 hours. After the roasting time, shred the tender jackfruit until it resembles pulled pork.

For the Brussels: Toss the brussels with 2 tbsp EVOO, the brown sugar, and a pinch of salt and pepper. Lay the sprouts on a foil lined baking sheet and bake at 425 for 10 minutes. Stir after 10 minutes, and continue to cook for another 5 minutes. Let them cool.

For the mushroom bechemal: Place a large skillet over medium heat. Melt 4 tbsp of butter + add in all of the mushrooms. Cook for 12-15 minutes (the mushrooms shoud be a rich golden brown), stirring constantly. Add in the garlic, salt + pepper and cook another minute. Add in the remaining butter and let it melt with the mushrooms + garlic. Stir in the flour + let it toast for 1-2 minutes. Add in the milk a half cup at a time, stirring constantly as it thickens, and keep at a low simmer. Once thickened and an smooth consistecy, turn off the heat.

To assemble the casserole, start by turning the oven to 375. Top the jackfruit with the brussels and then the mushroom sauce. Toss the tater tots with 1 tbsp of EVOO and the parmesan, and arrange on top of the mushroom sauce. Bake for 35-45 minutes (until the tots are golden brown), and then let the dish sit + cool for 10 minutes. Serve with some fresh parsley on top, your favorite hot sauce or other dippers, and you’re set!

Lesley ZehnerComment