Include in Print View:

Parsnip & Bean Pie.

Parsnip & Bean Pie. recipe image
This savory Parsnip and Bean Pie is a comforting vegetarian dish that highlights the natural sweetness of parsnips against the earthy richness of kidney beans. The filling is seasoned with chili powder and enriched with canned tomatoes, creating a robust flavor profile. Topped with mashed parsnips and dotted with margarine, the pie bakes to a golden brown finish, offering a delightful contrast between the creamy interior and the slightly crispy top. It is an excellent option for a cozy dinner or a hearty lunch. Simple to prepare with pantry staples, this recipe delivers a satisfying meal that is both nutritious and delicious, perfect for those seeking a wholesome vegan-friendly option.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 190.5
Dietary: Gluten-free
Description
This savory Parsnip and Bean Pie is a comforting vegetarian dish that highlights the natural sweetness of parsnips against the earthy richness of kidney beans. The filling is seasoned with chili powder and enriched with canned tomatoes, creating a robust flavor profile. Topped with mashed parsnips and dotted with margarine, the pie bakes to a golden brown finish, offering a delightful contrast between the creamy interior and the slightly crispy top. It is an excellent option for a cozy dinner or a hearty lunch. Simple to prepare with pantry staples, this recipe delivers a satisfying meal that is both nutritious and delicious, perfect for those seeking a wholesome vegan-friendly option.
Ingredients
  • 6 ounce Kidney beans
Directions
  1. 1
    Preheat your oven to 375&# 194;°F (190°C).
  2. 2
    Drain and rinse the kidney beans thoroughly.
  3. 3
    In a mixing bowl, combine the drained kidney beans with drained canned tomatoes and chili powder to taste. Mix well to ensure the beans are evenly coated.
  4. 4
    Transfer the bean mixture into an oven-proof baking dish, spreading it out evenly.
  5. 5
    Mash the parsnips until smooth. Spread the mashed parsnips evenly over the top of the bean mixture in the dish.
  6. 6
    Dot the top of the parsnip layer with 2 teaspoons of margarine.
  7. 7
    Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and the filling is heated through.
  8. 8
    Allow to cool slightly before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 190.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 33.0g11%
Dietary Fiber 9.6g39%
Sugars 3.2g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the parsnips are cooked and soft before mashing them for the topping.

Adjust the amount of chili powder based on your preferred heat level.

For a richer flavor, you can add a pinch of cumin or smoked paprika to the bean mixture.

If using frozen kidney beans, ensure they are thawed and drained before mixing.

This pie can be served warm or at room temperature.

Keywords: parsnip, bean, pie, kidney beans, vegan, vegetarian, savory, chili powder, tomatoes, baking, comfort food, hearty, plant-based, dinner, lunch, mash, oven-baked, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/parsnip-bean-pie/