Yield: 8 servings
|1 pounds||Potatoes; cut into chunks|
|8 \N||Carrots; cut into 1/4\" thick rounds|
|1 cup||Turnips; peeled and chopped|
|1 cup||Parsnips; chopped|
|2 cups||Button mushrooms; quartered|
|2 larges||Onions; chopped|
|1 tablespoon||Garlic powder|
|4 cups||Vegetable stock|
|½ cup||Whole wheat flour|
|½ pack||Commercially prepared pizza 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 ¼" 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
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE