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Curried Parsnip Pie
From Sara Calhoun
Pastry:
- ½ cup butter or margarine
- 1 cup all-purpose flour
- Salt and ground black pepper
- 1 teaspoon dried thyme or oregano
- Cold water, to mix
Filling:
- 8 baby onions or shallots, peeled
- 1¼ cup milk
- 2 large parsnips, thinly sliced
- 4 ounces sharp cheese, grated
- 2 carrots, thinly sliced
- Salt and ground black pepper
- 2 tablespoon butter or margarine
- 3 tablespoons fresh coriander or parsley, chopped
- 2 tablespoons whole wheat flour
- 1 egg yolk, beaten with 2 teaspoons water
- 1 tablespoon mild curry or tikka paste
In a large saucepan, combine the black-eyed peas and water and let them soak overnight. When ready to cook, bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes. Transfer the beans and liquid to a 3-quart no-stick baking dish. In a saucepan add the oil and warm over medium heat. Add the onions, green peppers and mushrooms and saute for about 5 minutes.
Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes or until the collards are just wilted. Preheat the oven to 350 degrees. To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.
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