Baked Vegetable pie |
Tips: This dish can be cooked in a single large
dish or in four individual pans. |
Prep Time: 5 min Cook Time: about 55 min
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Yield:4
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INGREDIENTS: |
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FOR THE BATTER |
|
3/4 cup |
all-purpose flour |
|
pinch |
salt |
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2 |
eggs, beaten |
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generous 3/4 cup |
milk |
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2 tbsp |
whole-grain mustard |
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2 tbsp |
vegetable oil |
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FOR THE FILLING |
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2 tbsp |
butter |
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2 |
garlic cloves, crushed |
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1 |
onion, cut into 8 wedges |
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2 3/4 oz |
baby carrots, halved lengthwise |
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1 3/4 oz |
green beans |
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1 3/4 oz |
canned corn, drained |
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2 |
tomatoes, seeded and cut into chunks |
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1 tsp |
whole-grain mustard |
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1 tbsp |
chopped fresh mixed herbs |
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salt and pepper |
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DIRECTIONS: |
- Preheat the oven to 400`F. To make the batter, sift the flour and salt into a bowl. Beat in the eggs and milk to make a batter. Stir in the mustard and let stand.
- Pour the oil into a shallow ovenproof dish and heat in the preheated oven for 10 minutes.
- To make the filling, melt the butter in a skillet and saute the garlic and onion, stirring constantly, for 2 minutes. Cook the carrots and beans in a pan of boiling water for 7 minutes, or until tender. Drain well.
- Add the corn and tomatoes to the skillet with the mustard and chopped mixed herbs. Season well and add the carrots and beans.
- Remove the heated dish from the oven and pour in the batter. Spoon the vegetables into the center, return to the oven, and cook for 30-35 minutes, or until the batter has risen and set. Serve immediately.
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www.CookingWithRenaLee.com |
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