VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CURRY ROOT VEGETABLE POT PIE
I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Provided by twogingers
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g
SHEET PAN ROOT VEGETABLE POT PIE
If your favorite part of pot pie is the crust and you're vegetarian, this is the dish for you. A creamy sauce is poured over hearty root vegetables like carrots, parsnips and sweet potatoes and topped with layers of puff pastry. It takes less than 30 minutes to whip up, making it perfect for a weeknight dinner with just a few dishes to clean!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
- Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
- Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
More about "root vegetable pot pie recipes"
ROASTED ROOT VEGETABLE POT PIES - VINTAGE KITTY
Web Jan 24, 2019 Once the butter is melted, add the leeks, sweet potatoes, parsnips, carrots and celery root and give the mixture a …
From vintagekitty.com
Estimated Reading Time 5 mins
From vintagekitty.com
Estimated Reading Time 5 mins
ROOT VEGETABLE SKILLET POT PIE RECIPE
Web Oct 24, 2020 Root Vegetable Skillet Pot Pie Prep Time 60 mins Cook Time 35 mins Total Time 95 mins Servings 6 servings …
From simplyrecipes.com
5/5 (1)Total Time 1 hr 35 minsCuisine AmericanCalories 468 per serving
From simplyrecipes.com
5/5 (1)Total Time 1 hr 35 minsCuisine AmericanCalories 468 per serving
SAVORY ROOT VEGETABLE PIE RECIPE - FAMILY FOCUS BLOG
Web Jun 9, 2020 First, clear you work surface and gather your hearty pot pie ingredients. 2 rutabagas 2 parsnips 2 Agria or Yukon Gold …
From familyfocusblog.com
Cuisine Middle EarthTotal Time 1 hr 15 minsCategory Family Food Ideas And RecipesCalories 774 per serving
From familyfocusblog.com
Cuisine Middle EarthTotal Time 1 hr 15 minsCategory Family Food Ideas And RecipesCalories 774 per serving
VEGAN POT PIE WITH ROASTED ROOT VEGETABLES
Web Oct 9, 2017 Preheat oven to 400 degrees F. Peel and chop your butternut squash. Wash and chop your potatoes and carrots. Toss the chopped vegetables together in a bowl with a pinch of salt, freshly …
From monsonmadethis.com
From monsonmadethis.com
ROOT VEGETABLE PIE: 5 MUST-TRY RECIPES
Web Root Vegetable Pie Method Cook an equal quantity of carrot slices, potatoes and turnips, separately, for about 6 minutes each. Butter a loose-bottomed cake tin and gently line with rolled out puff pastry. …
From finedininglovers.com
From finedininglovers.com
RECIPE: VEGETARIAN ROOT VEGETABLE POT PIE …
Web May 1, 2019 Heat the oil in a deep, wide 4-quart saucepan or pot over medium-high heat until shimmering. Add the onions and shallots, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, …
From thekitchn.com
From thekitchn.com
RECIPES FROM OUR FARMS: ROOT VEGETABLE POT PIE
Web Step 1. Preheat the oven to 400 degrees. Step 2. Toss the root vegetables with olive oil and season with salt, pepper, and thyme. Scatter vegetables evenly on a foil-lined baking sheet. Roast 20 …
From thetrustees.org
From thetrustees.org
ROOT VEGETABLE POTPIE | WILLIAMS SONOMA
Web Jan 25, 2012 Ingredients: 1 sheet frozen puff pastry, thawed 2 carrots, peeled and cut into 1-inch chunks 1 large yellow onion, chopped 1 sweet potato, peeled and cut into 1-inch chunks 2 …
From williams-sonoma.com
From williams-sonoma.com
ROASTED ROOT VEGGIE POT PIE RECIPE | A WELL-SEASONED KITCHEN®
Web Jan 12, 2023 1 celery root, peeled and cut into 1/2 -inch square pieces Olive oil cooking spray 1/3 cup all-purpose flour 2 1/2 cups milk (whole, 2 percent or skim) 2/3 to 1 cup ( 3 …
From seasonedkitchen.com
Estimated Reading Time 3 mins
From seasonedkitchen.com
Estimated Reading Time 3 mins
- In a large skillet, melt 1/4 cup butter over medium-low heat. Add shallots, cover and cook, stirring occasionally for 15 to 20 minutes or until tender. Increase heat to medium; add sugar and continue cooking, stirring, for 6 to 8 minutes or until caramel-colored. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside.
- While the shallots are cooking, place the carrots, turnip and celery root in a shallow roasting pan and spray with olive oil; toss. Roast, stirring occasionally, for 30 to 35 minutes or until tender when pierced with a fork. Add to the pie dish with the shallots.
- In a medium saucepan, melt the remaining 4 tablespoons butter over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly; cook for 6 to 8 minutes or until thickened. Add Parmesan cheese, stirring until melted. Stir in thyme and parsley; season to taste with salt and pepper. Pour into the pie dish and stir well.
ROOT VEGETABLE POT PIE | LE CREUSET® OFFICIAL SITE
Web INSTRUCTIONS Preheat the oven to 400 F. In a large enameled cast-iron Dutch oven over medium heat, melt the butter in the olive oil. Add the onion, leek, garlic and a generous …
From lecreuset.com
From lecreuset.com
CHICKEN AND ROOT VEGETABLE POTPIE RECIPE | MYRECIPES
Web Preheat oven to 400°. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add …
From myrecipes.com
From myrecipes.com
VEGAN ROOT VEGETABLE POT PIES - VEGANOSITY
Web Dec 9, 2019 Add the 4 cups of vegetable broth, ⅓ cup red wine, 1 tablespoon Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the …
From veganosity.com
From veganosity.com
ROOT VEGETABLE POT PIE - SOUTHERN CAST IRON
Web Oct 15, 2018 Preheat oven to 375°. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add carrot, turnip, parsnip, beet, onion, and celery; cook until vegetables are …
From southerncastiron.com
From southerncastiron.com
CHICKEN AND ROOT VEGETABLE POT PIE RECIPE | EPICURIOUS
Web Apr 1, 2017 These savory pies are stuffed with sweet potatoes, parsnips, celery root, and—of course—chicken, for a satisfying, comforting meal.
From aeins.mtwo.dynu.net
From aeins.mtwo.dynu.net
CHICKEN POT PIE RECIPE WITH ROOT VEGETABLES - PBS
Web Directions Preheat oven to 400°F. Bring both to a boil in large stock pot or Dutch oven. Add peas and vegetables (through onions), and simmer 6 minutes. Add chicken, and cook 6 …
From pbs.org
From pbs.org
ROOT VEGETABLE POT PIE - THEVEGLIFE
Web Nov 24, 2016 Add the flour and cook for 2 minutes. Gradually whisk in 2 1/4 C of the reserved vegetable stock and the almond milk, whisking frequently. Cook for about 10 …
From theveglife.com
From theveglife.com
VEGETABLE POT PIE RECIPE - SIMPLY RECIPES
Web Jan 30, 2022 Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme. Sauté until onions are …
From simplyrecipes.com
From simplyrecipes.com
15 DELICIOUS VEGAN DINNER IDEAS - DELISH KNOWLEDGE
Web Apr 10, 2023 Pot Pie That Everyone Loves. This vegan, gluten-free, low FODMAP pot pie is that and so much more. It is jam-packed with root vegetables (carrots, potatoes, …
From delishknowledge.com
From delishknowledge.com
MUSHROOM AND ROOT VEGETABLE POTPIE RECIPE | MYRECIPES
Web Reserve the cooking liquid, and set aside. Discard bay leaf. Advertisement. Step 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons …
From myrecipes.com
From myrecipes.com
ROASTED ROOT VEGETABLE PIE RECIPE | KING ARTHUR BAKING
Web 1 cup (99g) parsnips, peeled and diced 1 cup (92g) leeks, washed, drained and diced 2 cups (198g) celery root, peeled and diced 2 cups (283g) mushrooms, sliced 2 to 3 …
From kingarthurbaking.com
From kingarthurbaking.com
You'll also love