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Description
A vegetarian pot pie with parsnips, carrots, pearl onions, mushrooms, asparagus and barley makes this a hearty dinner entree
Ingredients
US|METRIC
4 SERVINGS
- no stick cooking spray (PAM® Original)
- 2 Tbsp. canola oil
- 1 cup parsnips (chopped)
- 1/2 cup chopped carrots
- 1/2 cup pearl onions (frozen)
- 1 cup baby portobello mushrooms (sliced)
- 3 cups vegetable broth
- 2 Tbsp. all purpose flour
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 cup asparagus spears (chopped fresh)
- 1/2 cup barley (quick cook, uncooked)
- 1 pie crust (refrigerated Marie Callender's®, softened as directed on package)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium1150mg48% |
Potassium480mg14% |
Protein8g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber9g36% |
Sugars7g |
Vitamin A70% |
Vitamin C15% |
Calcium4% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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