VEGETABLE POT PIE
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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
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
