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Yogurt Topped Vegetable Pie

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 9-inch, one-crust pie

    2. 3 tablespoons butter

    3. 1 cup chopped onion

    4. 1 cup shredded green cabbage

    5. 1 cup thinly-sliced broccoli

    6. 1 cup thinly-sliced carrot

    7. 1/2 teaspoon salt

    8. 1/2 teaspoon ground caraway seed

    9. 1/2 teaspoon basil

    10. 1/4 teaspoon pepper

    11. 2 tablespoons all-purpose flour

    12. 2 tablespoons dry white wine

    13. 2 large eggs

    14. 1/3 cup cream style small curd cottage cheese

    15. 3/4 cup plain yogurt

    16. 1/4 cup dairy sour cream

    17. 1/4 pound fresh mushrooms Paprika

    Instructions Jump to Ingredients ↑

    1. Prepare pastry. Melt butter in frying pan. Sauté vegetables just until tender. Stir in spices. Remove from heat and toss with flour and wine. Puree eggs and cottage cheese in blender. Add to sautéed vegetables. Mix well. Spread into pastry-lined pie plate. Stir yogurt and sour cream until creamy. Spread on top of vegetable filling. Wash, trim and slice mushrooms. Sauté lightly in butter and arrange gently on top of yogurt layer. Dust with paprika. Bake at 350°F (175°C) for 40 minutes. Let stand 10 minutes before serving.

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