Guest guest Posted June 5, 2005 Report Share Posted June 5, 2005 Savory Autumn Vegetable Pie One recipe double crust gluten-free pie crust of your choice 1-2 parsnips, peeled and diced 2 carrots, peeled and diced cloves from 1/2 head of garlic, unpeeled 1 onion, diced 1 bunch swiss chard, chopped (include leaves and stems) oil salt & pepper Put the parsnips, carrots, and garlic in a baking dish and toss with 1 TB oil. Roast at 425 degrees for 30 minutes, until tender. Set aside. Turn oven down to 375. Meanwhile, saute onion in 1 TB oil until soft. Add chard and 1/2 tsp. salt; saute until chard is tender, about 4-6 minutes. Squeeze garlic out of skins and mash a bit with a fork. Toss all ingredients together. Place in a double crust pie and bake at 375 for 35-40 minutes, until crust is golden. Quote Link to comment Share on other sites More sharing options...
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