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Vegetable Pie with Sweet Potato Topping


Vegetable Pie with Sweet Potato Topping Recipe

Ingredients:
  • 1 cup boiling water (250 mL)
  • 4 large dried black mushrooms
  • 3 cups 1-inch (2.5 cm) cubes rutabaga (750 mL)
  • 2 carrots, cut into 1-inch (2.5 cm) pieces
  • 2 parsnips, cut into 1-inch (2.5 cm) pieces
  • 3 tbsp olive oil, divided (45 mL)
  • 2 potatoes, cut into eighths
  • 2 onions, cut into eighths
  • 6 cloves garlic, peeled and left whole
  • 1 leek, white and light green parts, cut into 1-inch (2.5 cm) pieces
  • 2 tbsp chopped fresh sage (25 mL)
  • 2 tbsp fresh thyme leaves (25 mL)
  • 1 cup broccoli florets (250 mL)
  • 1 cup frozen peas (250 mL)
  • 2 tbsp cornstarch (25 mL)
  • 1 cup tomato juice, divided (250 mL)
  • ½ cup dry red wine (125 mL)
  • 3 large sweet potatoes, each cut into 4 chunks
  • 2 tbsp butter (25 mL)
  • ¼ cup natural yogurt (50 mL)
  • ½ tsp salt (2 mL)
  • ½ tsp ground nutmeg (2 mL)
  • 13-by 9-inch (3 L) baking dish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 339kcal (17%)
Total Fat 12g (18%)
Saturated Fat 4g (19%)
Cholesterol 12mg (4%)
Total Carbohydrate 52g
Dietary Fiber 10g
Sugars 13g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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