Monday, November 3, 2008

root vegetable pot pie

i rarely make dinner and when i do dave is usually there to help along the way and answers a million questions, which is great. so far i haven't met a root vegetable that i didn't like. last week while away at a seminar for work, i had a root vegetable pot pie for dinner that was delicious. i tried to recreate it sunday. i started with this recipe from and made some changes.

-couple tablespoons of butter
-large onion
-bunch of golden beets
-a couple potatoes
-a few carrots
-large parsnip
-butternut squash
-baby portabella mushrooms
-1/2 tsp cumin
-1/2 tsp cracked peppercorns
-1 tsp salt
-bunch of fresh thyme
-a combination of approx 4 cups chicken broth, or veggie broth and water (mostly broth). use enough to cover vegetables about 3/4 of the way
-1/4 cup heavy cream
-1 tablespoon butter
-1 tablespoon flour
-salt and pepper to taste
-store bought pie crust (or even better, make it yourself)

1) before you start anything, clean, peel and cut up all vegetables to approximately 1/2" cubes. you can use any vegetables that you like or have on hand.
2) saute onion in melted butter until onions are golden. add a bit of salt at this step (about 1/4 tsp).
3) add vegetables (except mushrooms) and stir for a minute or two.
4) add cumin, pepper, thyme and remaining salt (1/4 tsp).
5) add broth and bring to a boil. reduce heat and let simmer until vegetables are tender. (approx 30 min) add mushrooms about 2/3 way through the cooking time.
6) add heavy cream and stir.
7) bring back to a boil and in the meantime, mix together 1 tbsp flour and butter to make a paste. once boiling, add to pot and stir, this will thicken the soup.
8) it's delicious at this point. serve as a soup or continue to make a pot pie.
9) i cheated and bought pie dough, but it would be much better homemade. pour mixture into any combination of casserole dishes, pie plates or anything that you have that you can bake in. (i froze 1/3 of it to save for later) let sit until it cools a bit.
10) cover with crust. i made a basket weave type crust, but you can do whatever you'd like. brush crust with melted butter.
11) bake at 450 for about 30 minutes or until crust has baked properly.
12) let stand for 10 minutes to cool a bit and thicken


1 comment:

@pril G said...

Looks delicious! Yum.