Crust:
2 cups, packed, grated raw potato* ½ tsp salt
1 egg, beaten ¼ cup grated onion
Heat oven to 400º. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
* you can use parsnips in addition or in replacement
Filling:
1 heaping, packed cup grated cheddar cheese 1 medium cauliflower, cut in to small flowerettes
1 medium clove crushed garlic 1 cup chopped onion
3 Tbs. Butter ¼ tsp. Thyme ½ tsp. Basil ½ tsp. Salt paprika
Beat together: 2 eggs ¼ cup milk
Saute onions and garlic in butter and salt for 5 minutes. Add herbs and cauliflower, cover and cook for 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the eggs and milk mixture over the top and dust with paprika. Bake 35-40 minutes – until set.
Cauliflower Cheese Pie from Moosewood Cookbook by Mollie Katzen
Submitted by Rosa
