Recipe - Creamy Vegetable Bake

1 1/3 cup Corn kernels
Three fourths pound Broccoli
Three fourths pound Zucchini
Three fourths pound Carrots
One fourth pound French beans
3 small Leeks
1 One fourth cup Bechamel sauce
Fresh summer herbs; a bunch
such as tarragon; thyme,
dill, chopped
8 ounce Puff pastry

1. Steam all the vegetables separately until they are tender or slightly
crisp.

2. Leave to cool, reserving cooking liquids, then chop if necessary into
bitesize pieces.

3. Thin out the bechamel with about One fourth pint / 150ml of the reserved
liquids.

4. Stir in the vegetables and herbs and pour into a large ovenproof dish.

5. Roll out the pastry to a round or other shape that is 1 inch (2.5cm)
larger than the diameter of the dish. With the trimmings make a long thin
strip of pastry. Moisten the rim of the dish and place this strip on it.
Moisten the strip, then place the pastry lid on top and press down with a
fork to seal the edge.

6. Bake at 200C/ 400F/ Gas Mark 6 for 3040 minutes or until the pastry is
risen and golden.

Notes: Serves 46 The joy of this pie is that you can make it across the
seasons, choosing your favourite vegetables. Spring, Summer or Winter it
makes a mouthwatering meal.

1998 Hanneman/McBuster (PER SERVING: 531 cals, 31 g fat)

Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 21,
1998