Root Vegetable Pot Pie

Sometimes, at Root Vegetable Pot Piethe end of the week, I find myself with little bits of vegetables left in the fridge – a carrot here, a few leaves of spinach there. In the summertime, I’ll throw them in frittatas, tarts, or pizza. Here is my fall/winter solution to these straggling vegetables. Its a very flexible recipe, so adapt to whatever is left over in your fridge.

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
1/2 c. cream
4 cups broth

Cut the vegetables into about 1 inch size pieces, so you have roughly the same sizes. Toss all but 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 is in there 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) 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 even added some leftover sauteed cabbage and it added a nice sweetnees. For the white wine, I used some leftover Ferryboat White.

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