Gardner's Pie (From cooking light Magazine)

(MORE THAN JUST A SHEPARDS PIE, EAT MORE VEGGIES) Per serving (serving size about 1 cup):Calories: 389 Fat: 12.3g ; Saturated fat: 5g ; Monounsaturated fat: 5.4g ; Polyunsaturated fat: 1.2g ; Protein: 17.1g ; Carbohydrate: 55.9g Fiber: 9.1g ; Cholesterol: 24mg ; Iron: 5.3mg; Sodium: 391mg; Calcium: 330mg

Photo by Ally H.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

600

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

600

minutes

SERVINGS

6

servings

Adapted from cookinglight.com

Ingredients

  • 8

    ounces dried black-eyed peas

  • 2

    tablespoons olive oil, divided

  • 3/4

    cup chopped onion

  • 1/2

    cup chopped peeled celery root

  • 1/3

    cup chopped carrot

  • 3

    cups water

  • 1

    bay leaf

  • 1

    cup chopped peeled turnip

  • 5

    garlic cloves, minced

  • 1

    pound turnip greens, coarsely chopped

  • 1/2

    teaspoon kosher salt

  • 1

    cup unsalted chicken stock (such as Swanson)

  • 1

    teaspoon brown sugar

  • 1

    teaspoon cider vinegar

  • Cooking spray

  • 1 1/2

    pounds Yukon gold potatoes, peeled and thinly sliced

  • 1/4

    teaspoon salt

  • 2

    ounces Gruyère cheese, shredded (about 1/2 cup)

  • 1/4

    cup heavy cream

Directions

1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas. 2. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. 3. Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic; sauté 1 minute. Stir in greens and 1/2 teaspoon kosher salt; sauté 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar. 4. Preheat oven to 350°. 5. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.

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