122357 winter vegetable pie topping Recipes

vegetable oil, carrots , pared & cut into 1/2 inch slices, parsnips , pared & cut into 1/2 inch slices, celery ribs, cut into 1/2 inch slices, onion, coarsely chopped, garlic cloves, crushed, dried thyme leaves, crumbled, whole barley, wild rice, rinsed, vegetable broth, potatoes, peeled & cut into 1/2 inch cubes, tomato, peeled & diced, fresh spinach, trimmed, rinsed , torn into bite-sized pieces, salt & freshly ground black pepper

vegetable oil, chopped onion, curry powder, ground cumin, generous pinch of dried crushed red pepper, evaporated skim milk, cubes peeled potatoes, chopped seeded plum tomatoes, broccoli florets, diagonal carrot slices, cauliflower florets, hot cooked rice (preferably basmati), cilantro leaves (optional)

lasagna noodle, margarine, onion, diced, butternut squash, peeled and diced, carrots, peeled and diced, all-purpose flour, low-fat milk, golden raisin, pepper, salt, provolone cheese, grated, parmesan cheese, grated , reserved for top, walnuts , reserved for top

rutabaga (1-inch cubes ), turnips (1-inch cubes ), parsnips (1-inch cubes ), carrot (chopped ), celery (chopped ), garlic cloves (minced ), onion (chopped ), fresh rosemary (roughly chopped ), vegetable broth, flour, vegan pie crusts, olive oil, salt

butter, olive oil, thyme, tarragon, garlic powder, chickpea flour (besan), balsamic vinegar, vegetable stock, onion, diced, head cabbage , julienne, potatoes , such as yukon gold, diced (with or without skin), parsnip, peeled and diced, peeled and diced winter squash , such as butternut

winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix, red or yellow onions, quartered, extra-virgin olive oil, kosher salt, freshly ground black pepper, handful of fresh parsley, coarsely chopped, for garnish

squash, steamed, sugar, salt, ground cinnamon, ground nutmeg, ground ginger, mace, eggs, cream or 1 cup evaporated milk, pie crust (either store bought or your own recipe)

olive oil, chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets), chopped onions, vegetable broth, herbes de provence, bulgur (about 8 oz), baby spinach leaves

vegetable oil, eggplants , peel half of each 1 and chop into bite-size pieces, head cauliflower, cored and cut into florets, yukon gold potatoes, peeled and diced into about 1-inch chunks, red bell pepper, chopped, onion, chopped, garlic cloves, chopped, salt & freshly ground black pepper, vegetable stock , plus, vegetable stock, divided (or chicken stock if non-vegetarian desired), mild curry paste, more if desired, mango chutney, chickpeas, fire-roasted tomatoes, spinach, thinly sliced, pita chips

white cabbage or 1/2 green cabbage, onion, garlic cloves, carrots, potato, vegetable broth, vegetable oil, handful fresh herb (e.g. parsley, thyme leaves), red lentils or 1 cup yellow split peas, whatever you ve got in stock, salt & pepper

carrots, peeled , halved lengthwise, and cut into 3/4 -inch chunks, button mushrooms, trimmed and halved, quartered if large, yukon gold potatoes, cut into 1-inch chunks, parsnips, peeled , halved lenghtwise, and cut into 1-inch chunks, leek, white and pale green parts only, sliced into 1/2 inch half-moons and washed well, olive oil, dried thyme, coarse salt and pepper, canned reduced-sodium vegetable broth, dry red wine, cornstarch dissolved in 1/2 cup water, all-purpose flour, plus more for work surface, baking powder, baking soda, ground pepper, cold unsalted butter, cut into small pieces, buttermilk, shredded cheddar cheese

baking potatoes (about 4), peeled and cut into large pieces, salt, fresh-ground black pepper, heavy cream, butter, onions, sliced, garlic, minced, sliced mixed winter vegetables , such as celery, turnips, brussels sprouts, parsnips, fennel, cabbage, or celery root, carrots, sliced, dried thyme, canned low-sodium chicken broth or homemade stock

onion, chopped, garlic cloves, chopped, winter vegetables, peeled and cut in 1 inch pieces (carrots, turnips, rutabaga, celeriac, parsnips, potatoes, sweet potatoes, etc.), fennel seeds (optional), cheddar cheese, shredded, butter, melted, whole wheat bread, crumbled, chopped fresh parsley, salt and freshly ground pepper

butter, onion, chopped, garlic cloves, chopped, winter vegetables (carrots, turnip, celery, parsnip, sweet potato), fennel seed, old cheddar cheese, butter, whole wheat bread, diced, chopped parsley, salt & pepper

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

pie crusts (double mean chef s classic pie crust, classic pie crust, idiot proof step-by-step photo tutorial), boneless skinless chicken breast halves or 4 -6 boneless skinless chicken thighs, fat discarded,washed,and patted dry, seasoning salt, garlic granules, salt & freshly ground black pepper, extra virgin olive oil, yukon gold potatoes, cooked,cooled,peeled,and coarsely diced (about 3 cups), extra virgin olive oil, carrots, peeled and coarsely diced, coarsely diced broccoli stem (save florets for another use), onion, diced, minced fresh garlic, stalks celery, sliced, asparagus spears, trimmed and cut into 3/4 inch pieces, green bell pepper, seeded and coarsely diced, red bell pepper, seeded and coarsely diced, salt & freshly ground black pepper, butter, flour, reduced-fat chicken broth, dried thyme, lightly crushed to release flavor,to taste, dried basil, lightly crushed to release flavor,to taste, seasoning salt, garlic granules, dehydrated instant mashed potatoes , as needed for final thickening (optional), milk or heavy cream or egg wash, for brushing pie tops (optional), kosher salt , for sprinkling on pie tops (optional)

butter, leeks (white and pale green parts only), thin sliced, more) canned vegetable broth, leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables, russet potato, peeled, cut into 1/2- to 3/4-inch cubes, sliced green or savoy cabbage, dried rosemary, purchased herb croutons

vegetable oil, onion, finely chopped, garlic clove, minced, carrots, sliced (1 bag), fennel bulb, trimmed and diced, low sodium chicken broth or 2 (14 1/2 oz) cans vegetable broth, salt (to taste), fresh coarse ground black pepper, potato, peeled and cut into quarters (3 medium), water, half-and-half (optional) or 1/2 cup light cream (optional), dill sprigs (to garnish )