Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Pie shell: Pastry for a double-crust 9 in. (23 cm) pie
|1||large parsnip, peeled and diced||1|
|1||large carrot, diced||1|
|½ cup||chicken broth||125 mL|
|2 tbsp||butter||25 mL|
|1||medium onion, chopped||1|
|½ lb||mushrooms, sliced||250 g|
|4 tsp||all-purpose flour||20 mL|
|½ cup||half-and-half cream||125 mL|
|1 tbsp||cognac or brandy*||15 mL|
|½ tsp||salt||2 mL|
|¼ tsp||ground nutmeg||1 mL|
|¼ tsp||ground black pepper||1 mL|
This recipe calls for half-and-half cream, which you can often replace with canned, 2% partly skimmed evaporated milk and get the same results with one fifth of the fat!
*Instead of using cognac or brandy, try apple juice, pear juice, white grape juice or water.
- Roll out pastry and line a 9 in. (23 cm) pie plate.
- In a saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.
- In a nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.
- Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents.
- Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned.
- Cut into wedges to serve.
Variation: Fill two dozen small, unbaked tart shells with mushroom filling and bake 15 to 20 minutes in 425ºF (220ºC) oven.
Makes six servings.
Nutrition per serving