Cooking with Rena Lee

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
Yield:4

INGREDIENTS:
FOR THE BATTER
3/4 cup all-purpose flour
pinch salt
2 eggs, beaten
generous 3/4 cup milk
2 tbsp whole-grain mustard
2 tbsp vegetable oil
FOR THE FILLING
2 tbsp butter
2 garlic cloves, crushed
1 onion, cut into 8 wedges
2 3/4 oz baby carrots, halved lengthwise
1 3/4 oz green beans
1 3/4 oz canned corn, drained
2 tomatoes, seeded and cut into chunks
1 tsp whole-grain mustard
1 tbsp chopped fresh mixed herbs
salt and pepper
DIRECTIONS:
  1. 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.

  2. Pour the oil into a shallow ovenproof dish and heat in the preheated oven for 10 minutes.

  3. 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.

  4. Add the corn and tomatoes to the skillet with the mustard and chopped mixed herbs. Season well and add the carrots and beans.

  5. 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.

www.CookingWithRenaLee.com

Print Close