Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Crustless Pasties

(another recipe by my husband “Dr. Dick” using vegetables grown in his organic garden)

2-3 Large Potatoes (Ru
ssets or Yukon-Golds are both great)
1 Medium-large Rutabaga
2-3 Medium Sweet Onions
2 tsp Garlic Powder
1 Tbsp Worcestershire Sauce (look for the vegetarian variety)
1 tsp salt
2 Tbsp ground black pepper
2 Tbsp Olive Oil

 

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Crustless Pasties (cont.)

Directions:

  • Wash potatoes, leaving skins in place and dice to 1/2” cubes
  • Peel rutabaga, dice to 1/2” cubes
  • Coarsely chop onions
  • Combine cut-up vegetables in a large mixing bowl
  • Add garlic powder, Worcestershire sauce, salt and pepper
  • Mix very well to uniformly distribute all ingredients
  • Coat inside surface of a large, covered Pyrex baking dish with olive oil
  • Add any remaining olive oil to vegetable mixture and mix some more
  • Add a little more pepper
  • Place vegetable mix in baking dish and cover
  • Bake covered at 350 F until all vegetables are softened, about 1 hour
  • Serve hot and enjoy with baked acorn squash, salad, and whole grain bread on a cold fall or winter evening.