Vegetable Pie

–PIE–
2 tb Butter
1 c Chopped white pearl onions
1 Clove garlic; minced
4 c Broccoli florets
2 c Carrots; peeled
Halved lengthwise and cut
-into 1-inch
Lengths
1 lb Rutabaga
Peeled and thinly sliced
2 c White button mushrooms
4 Sprigs fresh dill
1 tb Minced fresh basil
Salt and freshly ground
-black pepper; to taste
1 c Shredded cheddar cheese
1/2 c Low-fat milk
2 lg Eggs
Paprika

8 SERVINGS OVO-LACTO

This dish was served by Design Cuisine to guests at President Clinton’s
Inauguration Day luncheon in 1997. The crisp grated potato crust filled
with a bounty of winter vegetables and topped with cheddar cheese makes a
winning presentation. Serve with a tossed salad and rolls.

CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie
plate and set aside.

Place grated potatoes in strainer and drain well, pressing with a spoon to
remove all moisture. In medium bowl, mix potatoes, grated onion, salt and
egg. Press mixture into prepared pie plate, pushing potatoes up sides of
pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust
with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire
rack and let cool.

Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and
cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga,
mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are
too big, cut into bite-size pieces. But don’t cut them too small because
they will shrink in cooking.) Cover and cook over low heat for 15 minutes,
stirring occasionally.

Sprinkle half of cheddar cheese over pie crust. Top with vegetables and
remaining cheese. In small bowl, beat milk and eggs together, then pour
over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to
40 minutes. Cut into wedges and serve warm.

PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.;
103MG CHOL.; 21 7MG SOD.; 3G FIBER.