8 SERVINGS OVO-LACTO This dish was served by Design Cuisine to guests at President Clintons Inauguration Day luncheon in 1997. The crisp grated potato crust filled with a bounty of winter vegetables and topped with cheddar cheese makes a winning presentation. Serve with a tossed salad and rolls. CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie plate and set aside. Place grated potatoes in strainer and drain well, pressing with a spoon to remove all moisture. In medium bowl, mix potatoes, grated onion, salt and egg. Press mixture into prepared pie plate, pushing potatoes up sides of pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire rack and let cool. Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga, mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are too big, cut into bite-size pieces. But dont cut them too small because they will shrink in cooking.) Cover and cook over low heat for 15 minutes, stirring occasionally. Sprinkle half of cheddar cheese over pie crust. Top with vegetables and remaining cheese. In small bowl, beat milk and eggs together, then pour over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to 40 minutes. Cut into wedges and serve warm. PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.; 103MG CHOL.; 21 7MG SOD.; 3G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 46
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 8|
|Calories from Fat: 154 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 313.3mg||96 %|
|Sodium 257.2mg||9 %|
|Potassium 805.2mg||21 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 16.5g|
|Protein 16.1g||23 %|
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Calories per serving: 296
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