Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Canola oil

  2. 1 tablespoon 15ml Yellow onion - diced (large)

  3. 2 Garlic cloves - minced

  4. 2 cups 474ml Water

  5. 2 cups 292g / 10oz Parsnips - (abt 1/2 lb) - peeled, diced (medium)

  6. 2 cups 292g / 10oz Diced white potatoes - (peeled if desired)

  7. 4 cups 440g / 15oz Carrots - peeled, diced (medium)

  8. 1 tablespoon 15ml Dried parsley

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 1 1/2 cups 355ml Green peas - fresh or frozen

  12. 1 cup 146g / 5.1oz Shredded low-fat Cheddar cheese Crust

  13. 4 cups 250g / 8.8oz Unbleached white flour (or substitute up to half of flour with Whole-wheat pastry flour)

  14. 1 1/2 teaspoons 7 1/2ml Salt

  15. 1 1/2 cups 355ml Canola oil

  16. 1/2 cup 118ml Water Serve With Sauteed Zucchini With Tomatoes And Parsley - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Sauteed Zucchini With Tomatoes And Parsley" recipe which is included in this collection. Preheat oven to 400 degrees. To make the filling, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add water, parsnips, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly. To make the crust, in a large mixing bowl combine the flour and salt. Blend in 1 1/2 cups of the oil and water and form a large moist ball of dough. Divide the dough into four balls of equal size. On a lightly-floured, flat surface, roll out the balls of dough into 1/3-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly-greased 9-inch round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes. Pour the filling equally into the pie pans. Sprinkle the Cheddar cheese evenly over the tops. Cover the filling with the two remaining round crusts, and crimp the edges with a fork 2 or 3 times. Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving. To serve, cut the pie into wedges and serve with Sauteed Zucchini With Tomatoes And Parsley. This recipe yields 12 servings. Content per Serving: calories ..

  2. protein ..

  3. g total fat ..

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  5. g dietary fiber ..

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