Vegetable Pot Pie

Ingredients

12 tablespoons unsalted butter (1 1/2 sticks)

2 cups sliced yellow onions (2 onions)

1 fennel bulb, top and core removed, thinly sliced crosswise

1/2 cup all-purpose flour

2 1/2 cups vegetable

1-2 vegetable bullion cubes

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons 2%milk

1 1/2 cups large-diced potatoes (1/2 pound)

1 1/2 cups asparagus tips

1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)

1 1/2 cups peeled, 3/4-inch-diced butternut squash

1 1/2 cups frozen small whole onions (1/2 pound)

1/2 cup minced flat-leaf parsley

I Modified This Barefoot Contessa Recipe. At The End Of The Instructions Are Tips To Knock Of 200 Calories Per Serving

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