Veggie Pie - 26.4g Carbs
Serves: 6
From: 1,001 Recipes For People with Diabetes by Surrey Books
Vegetable cooking spray
1 cup sliced leek (white part only)
1 large red, or green, bell pepper, sliced
2 tsp minced garlic
3 Tbsp flour
1 1/2 tsp bouquet garni
2 cups reduced-sodium vegetable broth
2 medium russet potatoes, peeled, cubed
2 medium yellow summer squash, sliced
1 cup halved green beans
1/2 cup cauliflower florets
1/2 cup frozen peas
Salt and pepper, to taste
3/4 cup fresh bread crumbs
2 Tbsp margarine, melted
Spray large saucepan with cooking spray; heat over medium heat
until hot. Saute leek, bell pepper, and garlic 5 minutes;
stir in flour and bouquet garni and cook 1 minute longer.
Add broth and remaining vegetables; heat to boiling. Reduce
heat and simmer, covered, until vegetables are tender, about
10 minutes. Season to taste with salt and pepper. Pour mixture
into 1-1/2 quart souffle dish or casserole.
Toss bread crumbs with margarine; sprinkle over top of
casserole. Bake pie at 425 degrees until crumbs are browned,
about 20 minutes. Cool on wire rack 5 minutes before serving.
Nutritional Information Per Serving:
158 Calories, 4.3g Fat, 0 Cholesterol, 129mg Sodium, 4.3g Protein,
26.4g Carbs
Diabetic Exchanges: 2 Vegetable, 1 Bread, 1 Fat