Ok, this was really good. It is A LOT of prep work (for someone like me) and it's not really filling. It would do better as a complete meal if you added some ground beef. But, here it is...
1 small head of cauliflower, cut into small pieces
1 butternut squash, peeled and cubed (so hard!)
2 parsnips, peeled and chopped (I couldn't find this. I used a potato.)
1c baby carrots, chopped
1 red pepper, chopped
1c vegetable broth (I chicken.)
1T cornstarch
3/4t dried oregano
2T bread crumbs
2T Parmesan cheese
refrigerated pie crust
Toss all the vegetables in a little olive oil, some salt and pepper to taste and bake them at 450 for 30 minutes, stirring half way through.
Bring the broth and corn starch to a boil for 1 minute. Reduce and simmer until thick. Stir in oregano, a little salt and pepper.
Toss the vegetables in the sauce and add the bread crumbs and cheese. Pour into a pie plate (a big one) and cover with the pie crust. Bake 30 minutes at 450.
So, all together this actually takes about 1 1/2 hours, minimum.
No comments:
Post a Comment