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VEGETABLE POT PIE

MAKES 6 SERVINGS

1 bunch rainbow chard

½ head cauliflower

1 tablespoon vegetable oil

1 cup chopped onion

½ teaspoon Cajun spice mix (see note)

3 tablespoons flour

2 cups vegetable broth

1 tablespoon cider vinegar

1 (15-ounce) can canellini beans

Salt and pepper

1 sheet puff pastry, thawed

Preheat oven to 400 degrees.

Pull leaves from chard stems. Chop stems and set aside. Cut leaves into 1-inch pieces and set aside separately. Cut cauliflower into small flowerettes.

In a large skillet, heat oil and saute onion and chard stems over medium heat until wilted and just beginning to brown, about 5 minutes. Sprinkle with the spices and flour and toss over heat for 2 minutes to cook the flour.

Add broth and continue to cook, stirring frequently for another 3 minutes; broth will begin to thicken.

Add chard leaves and toss 2 minutes until wilted. Add cauliflower, vinegar and beans and toss, cooking 2 minutes until bubbly. Taste and add salt and pepper as desired.

Pour vegetable mixture into an 8x8-inch bake dish and smooth the top.

Cut puff pastry into 3-inch squares and arrange on top of filling. Bake immediately for 25 to 30 minutes until pastry is puffed and browned and filling bubbles around the edges.

Note: Cajun spice mixes are available at supermarkets (i.e. Paul Prudhomme brand) or at The Spice House (numerous area locations). They all vary in spiciness, and some have salt as a major ingredient. So taste mixture before adding more salt and pepper.

Judith Dunbar Hins



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