*****33/56 FARMER'S MARKET VEGETABLE POT PIE

RECIPE 33/56 FARMER'S MARKET VEGETABLE POT PIE

INGREDIENTS

FILLING
1 lb Yukon gold potatoes, unpeeled (4 to 5 potatoes)
3 medium carrots, peeled
8 ounces fresh white mushrooms
4 ounces fresh asparagus spears, trimmed
1 medium onion
1/4 cup loosely packed fresh parsley
1 1/2 Tbsp EVOO
1 cup small cauliflower florets
1 cup frozen peas
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 1/2 cups milk, divided
2 Tbsp all-purpose flour
4 ounces garlic and herb-flavored cheese spread such as Boursin

PHYLLO
8 sheets thawed frozen phyllo dough (9x14 inch/23x35cm)
nonstick cooking spray
1/2 cup loosely packed fresh parsley leaves

DIRECTIONS
45 MINUTES   TOTAL TIME 1 HOUR YIELD 6 SERVINGS   CALORIES 320

1.  Preheat oven to 400 F.  For filling, dice potatoes and carrots into 1/4 inch pieces.  Cut mushrooms into quarters and asparagus into 1 inch pieces.  Finely chop onion and parsley; set parsley aside.

2.  Heat oil over medium-high heat 1 to 3 minutes or until shimmering.   Add potatoes and onion; cook and stir 1 minute.  Reduce heat to medium-low.  Add carrots; cook, covered, 5 minutes, stirring occasionally.  Add mushrooms and cauliflower; cook, covered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.  Stir in asparagus, peas, salt and pepper; remove Skillet from heat.

3.  Meanwhile, combine 1/3 cup of the milk and flour in 2 cup prep bowl; whisk until smooth.  In 3 quart saucepan, bring remaining 1 cup milk to a simmer over medium-low heat.   Add cheese spread to Saucepan; whisk well.  Gradually add flour mixture; whisk until smooth.   Bring to a simmer; cook 1 minute, whisking constantly.  Add cheese sauce and parsley to vegetable mixture in Skillet; mix gently.

4.  For phyllo topping, place one phyllo sheet into Large Cutting Board; spray with nonstick cooking spray.  Sprinkle about 1 Tbsp of the parsley across bottom of phyllo sheet.   Fold phyllo sheet up into a 2 x 14 inch strip; lightly spray strip with nonstick cooking spray.  Repeat with remaining phyllo sheets and parsley.

5.  Pour filling into Deep Dish Pie Plate.  Starting at outer edge, arrange phyllo strips end to end in a spiral pattern over filling.  Bake 12 to 15 minutes or until golden brown and filling starts to bubble.  Let stand 5 minutes.  (keep phyllo sheets covered with plastic wrap or a damp paper towel while working on recipes to keep from drying out).