We found this recipe on the back of the Curves newsletter “Women in Motion”, March 2010 issue, and you could easily add meat or chicken to this dish if you desire. However, at 340 calories per portion any added animal protein would increase the nutritional values. This was our dinner Friday evening and before we started the ETL diet, still some left today to finish.
We modified the recipe some with the addition of fresh mushrooms and a few more herbs than in the original recipe. In addition, we also doubled the vegetable stock amount to add more liquid to the pie, and doubled the cornstarch to keep the viscosity the same.
|1||Head||Cauliflower, cut into florets|
|1||Small||Butternut squash, peeled, cut into 1” cubes|
|3||Medium||Parsnips, peeled, cut into 1” cubes|
|1||Medium||Red pepper, cut into 1” pieces|
|½||Pound||Mushrooms, cut in half|
|2||Tbsp||Parmesan cheese, shredded|
|1||Piece||Prepared pie crust|
|1.||Heat oven to 450° F. In a large bowl, combine the cauliflower, butternut squash, parsnips, baby carrots, red pepper, and mushrooms. Toss the vegetables with the olive oil, salt, pepper and dried or fresh herbs (if using fresh herbs double the amounts).|
|2.||Spread the seasoned vegetables evenly onto a flat sheet pan and roast in the oven for fifteen minutes, then turn the vegetables over and roast another fifteen minutes.|
|3.||While the vegetables are roasting take the room temperature vegetable stock and whisk in the cornstarch then set on a medium-high heat and bring to a simmer, then boil for a minute or two to thicken.|
|4.||When the vegetables are roasted, transfer them to a large pie plate, cover with the vegetable sauce, and then sprinkle with the parmesan cheese. Top with the prepared piecrust and cut a few small vents in the top.|
|5.||Place the pie onto a sheet pan and bake in the oven for 30 minutes, remove from and allow to rest for 10 minutes before serving.|
|Yield: 6 portions|