Preparation time
15 minutes
Ready in
1 hr 5 min
Cooking Time: 20 minutes; Baking Time: 25 to 30 minutes
Makes
Makes 6 servings
Ingredients
Pastry for double-crust 9-inch (23 cm) pie
Filling:
- 1 large Ontario Parsnip, diced
- 1 large Ontario Carrot, diced
- 1/2 cup (125 mL) chicken broth
- 2 tbsp (25 mL) butter
- 1 Ontario Onion, chopped
- 1/2 lb (250 g) Ontario Mushrooms, sliced
- 4 tsp (20 mL) all-purpose flour
- 1/2 cup (125 mL) 10% Ontario Half-and-Half Cream
- 1 tbsp (15 mL) brandy or apple cider vinegar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each ground nutmeg and freshly ground pepper
Instructions
Roll out half of pastry and line 9-inch (23 cm) ceramic or glass pie plate.
Filling: In saucepan, boil parsnip and carrot in chicken broth for about 10 minutes or until tender; do not drain.
Meanwhile, in nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook, stirring, 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, then cream, brandy, salt, nutmeg and pepper; cook, stirring, for about 5 minutes, until thickened. Stir in parsnip mixture. Cool slightly.
Spread filling into pastry-lined pie plate. Roll out remaining pastry and place over filling. Trim top edge of crust, leaving 1/2-inch (1 cm) overhang. Tuck overhang under bottom edge of the crust. Press together and flute edge. Cut several slashes as steam vents in top crust.
Bake in lower third of 425ºF (220ºC) oven 25 to 30 minutes until filling is bubbling and pastry is browned. Cut into wedges to serve.
Variation: Place 2 dozen small unbaked tart shells on a baking sheet; spoon in filling. Bake in 425ºF (220ºC) oven for 15 to 20 minutes.
Nutritional Information
1 Serving:
- Protein: 5 grams
- Fat: 24 grams
- Carbohydrate: 28 grams
- Calories: 348
- Fibre: 2 grams
- Sodium: 320 mg