Vegetarian

Root vegetable pie is for Dinner.

Root vegetable pie takes 10 minutes to prepare.

Root vegetable pie takes 60 minutes to cook.

Root vegetable pie makes 8 servings.

The ingredients for Root vegetable pie are:

Potato, 3 cups cubed
Turnips, 1.5 cup, cubes
*Rutabega, 1.5 cup cubes
Carrots, raw, 2 cup, chopped
Kale, 2 cup, chopped
Olive Oil, 2 tbsp
Ginger, dry, 1.5 tsp
rosemary
sage
salt
pepper
1/2 cup white wine
1.5 Tbsp cornstarch
1/2 cup water
Pie crust, ready-to-bake, 1 crust, single 9"

Here is how you make Root vegetable pie:

Chop all veggies.Heat olive oil over medium heat, then add vegetables, white wine plus herbs and salt and pepper to taste.Turn oven to about 350 degrees. Cook veggies on the stove for about 15 minutes, stirring often.Combine water and cornstarch and mix well, then add to veggies and cook another 20 minutes, stirring often.Pour veggie mix into pie pan, place crust on top, and pinch around the edges.Bake 20-25 minutes at 350 degrees.Cut into 8 pie slices.Number of Servings: 8Recipe submitted by SparkPeople user C_SHERWOOD.

The nutritional information for Root vegetable pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.6

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 156.5 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 3.6 g
• Protein: 2.7 g

The dietary needs meet for Root vegetable pie is Vegan