Multicolored vegetable pie recipe

 

  •  Cut the earthy part at the bottom of the mushrooms and clean them by rubbing them delicately with a moist cloth.
  •  Remove the ends of the carrots, peel and cut them in pieces. Wash the spinach well in abundant water and let them drain.
  •  Put the spinach in the pressure cooker and, without adding water, cook them during 3 minutes from the ringing. Drain them, gather the broth and reserve.
  •  Place the carrots in the steam cooking basket. Pour 200 ml of water in the pot, place the basket in and close it. Cook for around 6 minutes from the ringing.
  •  Remove the basket and place the carrots in a dish rack. Place the mushrooms in the basket and cook them for 3 minutes from the ringing. Drain them and keep the cooking liquid.
  •  Process all three vegetables separately in the blender and place them each in a container. Season the three purees and let them cool.
  •  Beat the eggs in a bowl and season. Pour a quarter in the mushroom puree, another in the carrot puree and the same in the spinach; reserve what is left. Add half a spoonful of each puree and mix.
  •  Mince the dry mushrooms in a grinder.
  •  Add water to the vegetable cooking liquid until reaching 600 ml and pour it in a saucepan. Add the pulverized mushrooms and broth and boil.
  •  Heat two spoonfuls of oil in another saucepan, add the flour gradually and then the corn starch stirring and mixing well. Add broth gradually and continue to stir for around 10 minutes, until the sauce thickens. Finish it with the cream and beaten eggs and leave it in the heat for a small period so it thickens.
  •  Grease the bundt with the remaining oil and extend the spinach puree. Form a second layer with the mushroom puree and a third with the carrot puree.
  •  Close the bundt and place it in the pressure cooker with 250 ml of water. Close the pot and cook for 15 minutes from the ringing.
  •  Turn the pie over onto a dish, cover it with the sauce and serve immediately.
-          5 tbsp of flour
-          2 tbsp of cream
-          Salt and pepper
-          ½ tbsp of vegetable broth
-          4 eggs
-          4 tbsp of extra virgin olive oil
-          250 g of fresh mushrooms
-          30 g of dry mushrooms
-          1tbsp of cornstarch
-          250 g of carrots
-          500 g of spinach

 

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