This recipe is from the March 2010 issue of Family Circle magazine. It's really good. I've been wanting to make it for about a year, but our local grocery stores only recently began selling parsnips. It's not hard to make, but it does take some time. Butternut squash are a pain to peel and cut. Still, the final product was well worth the effort. Savory and delicious, roasting gave the vegetables an almost sweet flavor.
Dad liked it too. After he adjusted to the fact that it didn't contain chicken. I told him when I put it on the table that it was Roasted Vegetable Pie. He put a slice on his plate, ate a few mouthfuls, and asked, "There's no chicken in it?" "No, that's why it's called Roasted Vegetable Pie," I replied. "I thought there would be chicken." "Then it would be called Roasted Chicken Pie," I informed him.
Roasted Vegetable Pie
Makes: 6 servings
Prep: 25 minutes
Bake: at 450 degrees F for 45 minutes; at 425 degrees F for 30 minutes
Cook: 1 minute
Roasted Vegetable Pie
Ingredients
* 1 small cauliflower, cut into florets, about 4 cups
* 1 small butternut squash, peeled and cut into 1-inch pieces
* 2 medium parsnips, peeled and cut into 1/2-inch pieces
* 1 cup baby carrots
* 1 sweet red pepper, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup vegetable broth
* 1 tablespoon cornstarch
* 3/4 teaspoon dried thyme
* 3/4 teaspoon dried oregano
* 2 tablespoons plain bread crumbs
* 1 package (15 ounces) refrigerated rolled piecrusts
* 2 tablespoons grated Parmesan cheese
* 1 egg beaten with 1 tablespoon water
1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.
2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.
3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.
4. Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.
5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.
Nutrition Facts
* Servings Per Recipe 6 servings
* Calories467,
* Total Fat (g)25,
* Saturated Fat (g)9,
* Cholesterol (mg)50,
* Sodium (mg)729,
* Carbohydrate (g)56,
* Fiber (g)7,
* Protein (g)8,
* Percent Daily Values are based on a 2,000 calorie diet
