1 lb Potatoes; cut into chunks 2 lg Onions; chopped
8 Carrots; cut into 1/4″ thick 1 tb Pepper
-rounds 1 ts Salt
2 c Peas 1 tb Garlic powder
1 c Turnips; peeled and chopped 4 c Vegetable stock
1 c Parsnips; chopped 1/2 c Whole wheat flour
2 c Corn 1/2 pk Commercially prepared pizza
2 c Button mushrooms; quartered -dough
Preheat oven to 450 deg.
Combine all ingredients, except flour and dough, in a large roasting
pan or casserole dish.
Sprinkle flour over vegetable mixture cover and place in oven. After
30 minutes, reduce temperature to 275 deg.
Stir and replace cover. Cook for one hour, mixing occasionally.
Remove cover and cook for 30 minutes.
Remove stew from oven and set aside while rolling dough.
Roll out dough 1/4″ thick. Arrange dough on top of stew, trimming off
excess and cutting steam vents.
Raise oven temperature to 350 deg. Bake stew until dough sounds
hollow when tapped and is golden brown, about 30 minutes. Serve
immediately.
Note: The stew can be made ahead and refrigerated for up to 3 days or
frozen for up to one week. When ready to use, top the refrigerated or
thawed stew with dough and bake as directed.
Per serving: 290 cal; 10 g prot; 369 mg sod; 57 g carb; 4 g fat; 0mg
chol; 75 mg calcium
Yields
8 servings