MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salome Yael's Vegetable Pot Pie w/Latke Crust
Categories: Potatoes, Vegetables, Mushrooms, Kosher
Yield: 6 Servings
MMMMM------------------------LATKE CRUST-----------------------------
2 Grated Idaho potatoes
Salt & black pepper
Garlic powder
1 1/2 tb Coconut oil
MMMMM---------------------VEGETABLE FILLING--------------------------
1 bn Asparagus; for lattice top
1 pt Shitake mushrooms; sliced
1 Carrot chopped
1 sm Onion; chopped
1 Celery rib; chopped
2 cl Garlic; minced
1 tb Coconut oil
1 tb Cornstarch
+=MIXED WITH=+
2 tb Water
1/3 c Vegetable stock
Set oven @ 350ºF/175ºC.
Cut off tough ends of asparagus and lightly grease with
cooking spray or coconut oil. Place on baking sheet and
bake for 20 minutes until pliable.
Grate the potatoes and wash to remove all starches, pat
dry with a kitchen towel. In a bowl mix grated potato,
spices and coconut oil and press it into a pie dish.
Bake until golden brown.
In a heated pan sautee vegetables in coconut oil for 15
minutes or until slightly tender. Add in the flour and
mix until the flour is cooked off. Then add in the
vegetable stock and simmer until the sauce thickens to
gravy like consistency. Set aside to cool.
On top of cooled latke crust, add vegetables in gravy
and top with woven asparagus to mimic a traditional pie
crust style.
Bake again for an additional 15 minutes to allow the
flavors to meld.
RECIPE FROM:
https://jamiegeller.com
Uncle Dirty Dave's Archives
MMMMM
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