MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Vegetable Pot Pies
Categories: Pasty, Vegetables, Herbs, Squash, Dairy
Yield: 6 Servings

1 tb Butter
1 sm Onion; fine chopped
1 1/2 c Sliced wild mushrooms
2 sm Carrots; in 1/4" slices
1 sm Parsnip; in 1/4" slices
2 c Butternut squash; in 1/2"
- cubes
1 ts Fine chopped rosemary
Salt & fresh ground pepper
1 c Chicken or vegetable broth
1 tb All-purpose flour
1 c Milk
1/3 c Frozen baby peas
6 sl Thin whole-wheat sandwich
- bread
2 tb Mayonnaise
2 tb Fresh grated Parmesan
Paprika; for garnish

Position a rack in the center of the oven and preheat the
broiler. Melt the butter in a medium skillet over medium
heat. Add onion, mushrooms, carrots, parsnip, butternut
squash and rosemary; season lightly with salt and pepper.
Cook, stirring occasionally, until just soft, about 10
minutes. Add chicken broth and bring to a boil. Reduce
heat to low and simmer until the vegetables are tender and
liquid is nearly evaporated, about 5 minutes.

In a small bowl, whisk the flour into the milk. Add it to
the skillet. Bring to a boil and simmer until thickened,
about 3 minutes. Stir in peas and season again with salt
and pepper. Divide the mixture among 6 8-ounce (1 cup)
ramekins.

To make the crust, place a ramekin on a slice of bread and
using a paring knife, cut around the outside of the
ramekin to make a circle of bread. Repeat with remaining
slices.

Spread 1 teaspoon mayo on one side of each circle of
bread; sprinkle with Parmesan and a pinch of paprika.
Arrange bread, mayo side up, over vegetables.

Broil 5 minutes, or until tops are golden and filling is
bubbling around edges.

Serves: 6

Diana Yen | December 8, 2015

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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