Let's Talk About Root Crops...

Veggie Pot Pie

For a Christmas dinner side dish, I made roasted root vegetable/goat cheese packets (wrapped in phyllo dough), adapted from the Williams-Sonoma cookbook, Cooking from the Farmer's Market. They were a big hit, but I had a lot of roasted root veggies left over, so we put them into pot pies! I made a veggie pot pie, and my parents made a chicken pot pie. 

The roasted root veggies included:
1 yellow onion
3 leeks
3 turnips
1 rutabaga
4 potatoes
3 parsnips
4 carrots
You could also use 1 bulb fennel or 1 celeriac, though they didn't have it at the grocery store!

Marinate in olive oil and sprinkle with thyme, rosemary (or herbs de provence) and salt and pepper. Let sit until pie crust and gravy is ready.

Veggie gravy:
Make a rue with butter and flour. add veggie stock and thyme & rosemary or herbs de provence.
Put root veggies into the pie crust and mix in gravy. add top shell and bake for about 45 minutes at 350.


ENJOY (with white wine and a fireplace, if possible)!