Last week's Barefoot Bloggers Challenge was Ina's Vegetable Pot Pie chosen by Deb of Kahakai Kitchen. This was a perfect choice. When I originally saw this recipe in my cookbook I was a bit apprehensive because I'm not a fennel or asparagus fan. But, after deciding to give this a go, a few substitutions later, we had the perfect Sunday lunch.
Our filling consisted of the following right from Ina's recipe, potatoes, carrots, butternut squash, pearl onions and sliced onion. We chose to omit the fennel and substituted green beans for the asparagus. We also left out the Pernod, used MUCH less butter and fat free half and half in replace of the cream. The end result....a perfectly golden delicious pot pie...and it didn't even need the meat! Thanks Deb, for choosing such a great recipe.
6 comments:
Oh it looks so yummy!
~Cat
You've been making me hungry all week long!
That's the great thing about this recipe - so much room for play.
Great job - I love it in the ramekin.
The perfect meal in one little dish. I love it!
Your pot pie looks delicious! This was a great recipe with the fat reduced a bit and I love your substitutions!
I'm glad everyone liked it- it looks delicious! Great substitutions, too.
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