Wednesday, May 13, 2009

Re: Vegetable-Cheese Pie

AMGE reader KH sends us this recipe for vegetable-cheese pie (sounds great!) ...

KH's Vegetables 'N' Cheese Pie


3 tbsp cornstarch
1/4 tsp salt, if desired
1/8 tsp freshly ground black pepper or more, to taste
2-1/2 cups skim or low-fat milk
1 tbsp butter or margarine
1/2 lb mushrooms, sliced (about 2-1/2 cups)
1 bunch scallions, sliced (about 3/4 cup)
1-1/2 cups shredded Jarlsberg (about 6 ounces)
2 cups sliced carrots, steamed for 7 minutes
2 cups sliced parsnips, steamed for 3 minutes
3 cups sliced zucchini, steamed for 2 minutes
Single crust for 9-inch pie

Cooking Instructions

1. In a medium bowl, combine the cornstarch, salt, and pepper, and whisk in the milk until there are no lumps. Set the mixture aside.

2. In a medium saucepan, melt the butter or margarine, and saute the mushrooms and scallions, stirring them often, for about 3 minutes.

3. Stir the reserved cornstarch mixture, and add it to the mushroom-scallion mixture. Stirring constantly, bring the mixture to a boil over medium heat, and boil it for 1 minute. Remove it from the heat, and stir in the cheese.

4. Add the carrots, parsnips, and zucchini to the cheese sauce, and combine everything well. Transfer the mixture to a 9-inch deep-dish pie plate.

5. Place the pie crust on top of the vegetable-cheese mixture, flute the edges of the crust to form a decorative rim, and cut slits in the top of the crust to let the steam escape.

6. Bake the pie in a preheated 375 oven for 35 to 40 minutes or until the crust is lightly browned.

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