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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Chef Express Ingredients:
11 ounces shortcrust pastry |
1 lb sweet potato, chopped |
1/2 cup skim milk |
4 ounces part-skim ricotta cheese, drained |
10 ounces carrots, chopped |
6 ounces cauliflower, chopped |
4 ounces green beans |
1 red pepper, chopped |
3 tablespoons chives, chopped |
1 tablespoon ginger, finely grated |
2 ounces fat-free parmesan cheese |
Directions:
1. roll out pastry and use to line 6 one cup capacity pie dishes.
2. boil, steam or microwave sweet potatoes until soft.
3. crain and place in bowl, add milk and mash. stir in ricotta.
4. boil, steam or microwave carrots until soft. add to sweet potatoes.
5. add cauliflower, beans, red pepper, chives, and ginger and stir to combine.
6. dived vegetable mixture between pastry cases, sprinkle with parmesan and bake 400 for 30 min or until pastry is golden and filling cooked.
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