Parsnip-Topped Pie

[Guest guest]

* Exported from MasterCook *

 

Parsnip-Topped Pie

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1/2 onion -- chopped

1/4 teaspoon oregano

1/2 teaspoon chili sauce

1 small can chopped tomatoes

6 ounces canned kidney beans -- drained

8 ounces parsnips -- cut into chunks

salt and pepper

2 tablespoons skimmed milk

1 ounce matured Cheddar cheese -- grated

 

Heat the oil in a saucepan and stir-fry the onion for 3 - 4 minutes.

 

Add the oregano, chili sauce and tomatoes and bring to the boil. Cover and

simmer for 10 minutes.

 

Add the kidney beans and simmer for a further 10 minutes.

 

Meanwhile, cook the parsnips in boiling water until tender and drain.

 

Mash the parsnips with the milk, until smooth. Season to taste.

 

Spoon the beans mixture into a flameproof dish and cover with the mashed

parsnips.

 

Sprinkle with cheese and place under a hot grill until golden.

 

 

 

Source:

" Weight Watchers Slim & Trim "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 378 Calories (kcal); 6g Total Fat; (14% calories from fat); 13g

Protein; 72g Carbohydrate; 0mg Cholesterol; 613mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

Serving Ideas : Serve with carrots, cabbage, etc.

 

NOTES : The base of the pie can be made in advance and just heated

through, topped with the parsnips and cheese and grilled when

required. If you would rather use mince instead of kidney beans

use 2 ounces cooked lean minced beef. If you don't like parsnips

use the same amount of potato instead.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0