When eating your rainbow of healthy colorful fruits and vegetables, don’t rule out the nutritional benefits derived from white vegetables. Nutrient powerhouses in their own right, they are rich in fiber, potassium and magnesium. The white vegetables in this yummy savory pie contain vitamins C and B-6, iron, as well as provide an important source of complex carbohydrates. The eggs provide lutein, zeaxanthin and zinc, determined to be beneficial to eye health. This is an adaptation of a recipe originally found in the vegetarian Moosewood Cookbook from the 70’s adds red bell pepper and baby greens for extra nutrition and color. Enjoy!
- 1 large russet potato (about 18 oz), peeled, shredded *2 cups packed
- 1 small onion, grated to make 1/4 cup*
- 1/2 tsp salt
- 1 egg white
- 1 tbsp olive oil
For Cauliflower Pie Filling:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium small onion, diced (about 1 cup)
- 2 large garlic cloves, minced
- 1/2 tsp salt and pepper to taste
- 1 medium red bell pepper, diced (about 1 cup)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- florets from 1 head of cauliflower, cut/broken into small sized pieces
- 2-3 tsp water or broth
- 3 cups baby power greens or baby spinach, chard or kale
- 4 oz extra sharp cheddar cheese, shredded*
- 2 eggs
- 1/4 cup milk (can use whole or low fat)
- paprika to taste
- *If using a food processor to grate, no need to wash bowl and grater between ingredients provided you grate (and keep separate) in the following order: cheese, potato, then onion.
Preheat oven to 375 degrees F
Place the shredded potato, grated onion and salt in a mesh colander over a bowl or in the sink. Let sit 10 minutes.
Meanwhile, generously oil (with a brush or by spray) a 9-inch glass pie pan (so the potato crust won’t stick). Once the mixture has been allowed to sit, squeeze out as much liquid as you can (you can do by hand and then by kitchen towel – this process helps make the crust crusty.
In a medium bowl, combine the potato/onion mixture with the egg white. Spread the mixture in the prepared pie pan and press it evenly into place, on the bottom and up the sides of the pan. (Make sure the side top edge is even –thickness, reducing the chance for individual potato shreds to burn.)
Place the crust in the oven and bake for 20 minutes. Brush the crust with the olive oil and return to the oven for another 15 to 25 minutes, until golden. Remove from the oven while you finish the filling.
While crust is baking, prepare filling:
In a large sauté pan heat the olive oil and butter over medium heat. Sauté the onions, garlic and salt and pepper for a few minutes.
Add the diced red bell pepper and continue to cook and soften the vegetables, another 3-4 minutes. Stir in the dried thyme and basil. Carefully mix in the cauliflower florets. Add the water or broth, cover, and cook, stirring occasionally until the cauliflower is tender, about 9 to 12 minutes.
Meanwhile, whisk the eggs and milk together and set aside.
When the cauliflower is tender, add the greens, re-cover the pan and turn off the heat, allowing the greens to wilt for a few minutes. Gently stir in the greens to evenly distribute in the mixture.
Spread half of the shredded cheese over the bottom of the potato crust.
Spoon the cauliflower mixture over the cheese and top with the remaining cheese.
Evenly pour the egg/milk mixture over the filling and dust with the pie with paprika.
Put the pie back into the oven, and bake until the egg mixture is set, about 35 to 40 minutes. This can be served hot or warm.
Try it with a different cheese or use more cheese; try it with half cauliflower/half broccoli; make a crust using shredded yams.
You can double the recipe for a 9 x 13-inch casserole.