Root Vegetable Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb rutabaga, peeled and thinly sliced
• 1/2 lb parsnip, peeled and thinly sliced
• 1 lb potato, peeled and thinly sliced
• 4 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 3 tablespoons flour
• 2 1/2 cups low-fat milk
• 2 cups mushrooms, quartered
• 1 1/2 cups frozen pearl onions, thawed
• 2 carrots, halved lengthwise and cut into 1-inch lengths
• 1/2 lb green beans, cut 1-inch lengths
• 1/2 teaspoon dried sage
• 4 teaspoons grated parmesan cheese

Recipe

• 1 in a large pot, combine the potatoes, rutabaga, parsnips, and garlic. add enough water to cover by 1 inch and bring to a boil. reduce to a simmer and cook until the vegetables are tender, about 20 minutes. drain well and transfer to a large bowl. add the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon pepper and mash the mixture until smooth. set aside.
• 2 meanwhile, preheat the oven to 425 degrees. place the flour in a large skillet over medium heat, and whisk in the milk until no lumps remain.
• 3 add the mushrooms, pearl onions, carrots, and green beans and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. stir in the sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• 4 spoon the mushroom mixture into a 9-inch deep-dish pie pan and spoon the mashed potato mixture on top, leaving a 1/2 inch border. sprinkle with the parmesan cheese and bake for 15 minutes, or until the topping is lightly browned and the filling is bubbly.