Anne's Root Vegetable Pot Pie
Written by Anne Willhoit
Wednesday, 14 January 2009 13:47
Here's a comforting meal that uses seasonal vegetables. It's a good recipe to put together when you find yourself with little bits and pieces of leftover ingredients.
About 5 cups of mixed root vegetables* (carrots, parsnips, red potatoes, squash)
4 tbls. butter
2 large shallots, sliced thin
2 sprigs fresh thyme
1/2 c. all-purpose flour
1/2 c. white wine (nothing better than some Ferryboat White)
1/2 c. cream
4 cups broth
Cut the vegetables into about 1 inch size pieces, so you have roughly the same sizes. Place all the vegetables (except for the squash) into a glass dish. Stir in a tbls. of olive oil and salt and pepper to taste. Cover with a lid and roast at 400F. After about 15 minutes, add the squash pieces. Cook the vegetables for a total of 45 minutes. (The squash will cook for about 30 minutes.)
Near the end of the cooking time, begin the sauce. Melt the butter in the pan and then add the shallots and the thyme. Cook for about ten minutes, just until the shallots begin to turn golden. Sprinkle in the flour. Cook for one minute. Whisk in wine. Let it bubble for a brief moment. Whisk in broth. Cook on low for about 15 minutes to reduce. Remove from heat and whisk in cream.
Toss the sauce with the vegetables. Pour into your pie plate (or 4 individual containers).
Add a top crust. (My favorite formula is:1 1/4 cups flour, 1/4 tsp. salt, 1/8 tsp. baking powder. Cut in 8 tbls. butter. Fork in 3-4 tbls. ice water. Roll out on a floured surface.) Cut vents in the top, if you are entirely covering the surface with the crust. Alternatively, shapes cut with a cookie cutter work well.
At this point the recipe can be held in the refrigerator until you're ready to bake.
Bake in the oven for about 30 minutes on 400F (or until beautifully brown and bubbly.)
*Any vegetables will work here. Leave the skins on the potatoes for a nice texture. I have even added some leftover sauteed cabbage, which adds a nice sweetnees.