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Dave's Garden Cookbook: VEGETABLE POTPIE

The 2001 Dave's Garden Cookbook


By gardendragon

Category: Casseroles

Vegetable filling:
1 cup chopped onions
½ cup sliced sweet red pepper
2 cloves garlic minced
2 cups vegetable broth
2 small zucchini sliced 1/2"
1 medium baking potato cubed
1 large carrot sliced
1 medium parsnip sliced
½ cup fresh or frozen peas
½ cup fresh or frozen corn
½ tsp dried rosemary
½ tsp dried tarragon
¼ tsp dried thyme
3 Tbsp all-purpose flour
1/3 cup cold water
2 Tbsp dry white wine
Salt & ground black pepper

Coat a large saucepan with no-stick spray, warm over medium heat until hot. Add the onions, red peppers & garlic. Sauté for 5 mins or until the vegetables are tender. Add the broth , potatoes, zucchini, carrots, parsnips, peas, corn, rosemary tarragon and thyme. Bring to a boil over high heat, reduce the heat to low and simmer for 10 mins. Return to the boil over medium heat, in a small bowl whisk the four and water together, then stir into vegetable mixture and cook, stirring constantly until thickened. Stir in the wine and season with salt & pepper to taste. Spoon the mixture into a 2 quart baking dish or soufflé dish. Place crust (recipe below) on top. Makes 4 servings
Per serving (including crust) :391 calories, 11.2 g fat ( 26 % of calories), 9.6 g protein, 65.6 g carbohydrates, 6.4 g dietary fiber, 0 mg. cholesterol, 246 mg. sodium

1 cup all-purpose flour
¼ tsp baking powder
½ tsp salt
3 Tbsp cold marg, cut in pieces
4 - 4½ Tbsp ice water
1½ tsp skim milk
2 tsp graded Parmesan cheese

Preheat oven to 425. In a small bowl combine the flour, baking powder and salt. Cut in the oil or margarine with a fork or pastry blender until coarse crumbs form. Mix in the water, 1 Tbsp at a time until the dough forms. Transfer to a lightly floured surface and roll to 1/4" thickness. Carefully roll dough loosely around rolling pin and transfer over baking dish. Trim the edges and flute or press with the tines of a fork. Cut several steam vents in top of crust. Bake for 10 mins. Lightly brush with the milk and sprinkle with the Parmesan. Bake for 5 to 10 mins longer, or until the crust is lightly browned. Cool for 5 mins before serving. Serves 4.

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