Fresh Carrot Cauliflower Pie
Elevate your savory baking game with this Fresh Carrot Cauliflower Pie, a hearty and wholesome dish packed with vibrant vegetables and creamy, cheesy goodness. Tender carrots and cauliflower florets are gently cooked and folded into a luscious cheddar cheese sauce, seasoned with garlic and black pepper for a subtle kick. Encased in a flaky pie crust, the filling is enriched with fresh parsley and a hint of egg for a beautifully set pie that’s perfect for lunch, dinner, or even a special occasion. This recipe is a delightful balance of comfort food and nutrient-rich ingredients, ready in just one hour and serving six. Whether you're looking for a vegetarian main dish or a unique side, this homemade carrot cauliflower pie will impress any crowd with its golden crust and creamy, veggie-packed interior.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 2 cups Carrots
- 2 cups Cauliflower florets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 piece Egg
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and line it in a 9-inch pie dish. Trim any excess dough and set aside.
Bring a medium pot of water to a boil. Add the carrots and cauliflower florets. Cook for 5 minutes or until slightly tender. Drain the vegetables and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until combined and slightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-4 minutes.
Add the shredded cheddar cheese, salt, black pepper, and garlic powder to the sauce. Stir until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked carrots, cauliflower, and cheese sauce. Toss to coat the vegetables evenly.
Beat the egg in a small bowl and pour it into the mixture. Add the chopped parsley and mix well.
Pour the filling into the prepared pie crust, spreading it out evenly.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
Let the pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 25.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1392 mg | 107% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
