Farmer's Market Pot Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.67 | tbsp | Knorr Ultimate Vegetable Base |
| 0.80 | qt | Water |
| 1.25 | cup | Onions, white large, diced |
| 0.83 | cup | Carrots large, diced |
| 0.83 | cup | Celery large, diced |
| 1.67 | cup | Potatoes- Red bliss large, diced |
| 1.25 | tbsp | Arrowroot |
| 0.63 | cup | Milk, evaporated skim |
| 0.83 | cup | Asparagus tips blanched |
| 0.42 | cup | Green peas blanched |
| 0.40 | tsp | Salt, Iodized |
| 0.40 | tsp | Black Pepper coarse |
| 10.00 | x | Mini bread loaves |
Preparation
1. In a heavy sauce pan, dissolve the Ultimate Vegetable Base in water.
2. Add the onions, carrots, celery and potatoes to the vegetable stock and continue to simmer until vegetables are tender.
3. Dilute the arrow root in milk. Add to the vegetables and stock. Bring to a full simmer to thicken.
4. Stir in the asparagus, peas, parsley and tarragon.
5. Let simmer 3 minutes to heat the asparagus and peas.
6. Season with salt and pepper.
7. Portion into hollowed out mini-loaves and serve.
Tip*
Suggested Breads;
- All-Grain
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