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V-12 Vegetable Pot Pie (Robert Irvine) Recipe

V-12 Vegetable Pot Pie (Robert Irvine) Recipe

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Ingredients:

Serving

1 tbsp canola oil
1 tbsp butter
2 carrots, peeled and sliced into 1/4-inch thick rounds
1 lb sweet potatoes (4 to 6 potatoes), peeled and sliced into 1/4-inch thick slices
2 cups (about 6 oz) white mushrooms cleaned trimmed and cut into halves
1 zucchini, cut into 1/4-inch thick rounds
1 red bell pepper, stem and seeds removed and cut brunoise ( julienne , then crosswise)
1 yellow bell pepper, stem and seeds removed and cut brunoise ( julienne , then crosswise)
salt and pepper
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 tsp ground nutmeg
1 large sprig thyme
4 parsley stems
4 mint stems
1 1/2 tsp unsalted butter
1 1/2 tsp all-purpose flour
1 cup yogurt
1/4 cup grated parmesan
white pepper
salt , if needed
6 sheets puff pastry dough (these are often sold in 17 or 18-oz packages containing 2 (9 or 10-inch square sheets of puff pastry)
2 eggs, beaten

Directions:

Preheat oven to 400 degrees F.
Heat the canola oil and butter in a large ovenproof skillet over medium-high heat. When the butter melts, add the carrots, sweet potatoes, white mushrooms, zucchini, and peppers, and stir to coat. Cook until the mushrooms give up their juices, season with salt and pepper, and roast in the oven until the potatoes are tender, about 20 minutes. Remove and let cool to room temperature.
While the vegetables are roasting, begin the sauce. Combine the milk, onion, bay leaf, cloves, nutmeg, thyme, parsley stems, and mint stems in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma, and then remove from the heat. When the milk is fairly hot, pour a small amount of it into the roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat, strain and whisk in yogurt and Parmesan cheese. Season, to taste, with white pepper, and salt if needed. Place a piece of plastic wrap on the surface and set aside.
Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 6 rounds 8-inches in diameter.
Fold roasted vegetables into the sauce and spoon the mixture evenly into 6 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake at 400 degrees F until golden, about 12 to 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	348.58 Kcal (1459 kJ)
Calories from fat	152.48 Kcal
		% Daily Value*
Total Fat	16.94g	26%
Cholesterol	71.98mg	24%
Sodium	179.34mg	7%
Potassium	576.83mg	12%
Total Carbs	38.08g	13%
Sugars	10.33g	41%
Dietary Fiber	4.38g	18%
Protein	10.63g	21%
Vitamin C	45.1mg	75%
Vitamin A	2.6mg	86%
Iron	18.6mg	104%
Calcium	190.6mg	19%

Amount Per 100 g
Calories	96.54 Kcal (404 kJ)
Calories from fat	42.23 Kcal
		% Daily Value*
Total Fat	4.69g	26%
Cholesterol	19.94mg	24%
Sodium	49.67mg	7%
Potassium	159.76mg	12%
Total Carbs	10.55g	13%
Sugars	2.86g	41%
Dietary Fiber	1.21g	18%
Protein	2.95g	21%
Vitamin C	12.5mg	75%
Vitamin A	0.7mg	86%
Iron	5.2mg	104%
Calcium	52.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.6

Points
9

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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