PEANUT CURRY PARSNIP POT PIE

PREP + COOK TIME 55 mins SERVES 6

Food - - Perfect Produce -

3 parsnips, peeled, cut into 1cm pieces 3 car­rots, peeled, cut into 1cm pieces 1 ku­mara, peeled, cut into 1cm pieces 1 ta­ble­spoon oil 2 cups mush­rooms, cut into chunks 1 leek, finely chopped 3 cloves gar­lic, crushed 2 ta­ble­spoons plain flour 1 ta­ble­spoon curry pow­der 1 tea­spoon dried thyme 1½ cups veg­etable or chicken stock 400g canned chopped to­ma­toes ¼ cup crunchy peanut but­ter salt and ground black pep­per 1–1½ sheets puff pas­try 1 egg, for glaz­ing (op­tional) chopped pars­ley, to serve (op­tional)

1 Pre­heat oven to 210°C. Sim­mer or steam the parsnips and car­rots un­til half cooked, add the ku­mara and cook un­til all are just ten­der.

2 While the veg­eta­bles are cook­ing, heat the oil in a fry­ing pan, and cook the mush­rooms, leek and gar­lic un­til ten­der. Stir in the flour, curry pow­der and thyme, then grad­u­ally add the stock, mix­ing well.

3 When the mix­ture is sim­mer­ing, add the chopped to­ma­toes and peanut but­ter and mix. Sea­son.

4 Stir in the drained veg­eta­bles and sim­mer un­til ten­der and thick­ened. Spoon veg­etable mix­ture into a casse­role dish.

5 Cut pas­try into long strips and lat­tice over the top. Brush with beaten egg, if us­ing, and bake for 20-25 min­utes, un­til golden and crisp. Scat­ter with chopped pars­ley be­fore serv­ing, if de­sired.

PER SERVE En­ergy 380kcal, 1592kj • Pro­tein 10.7g • To­tal Fat 17.8g • Sat­u­rated Fat 6g • Car­bo­hy­drate 38g • Fi­bre 11g • Sodium 461mg

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