Mandy, Greg, Matthew and Ginevra came over for veggie pot pie tonight. This photo is from its soupy state, fresh from the oven. It did set after it cooled, but even wet and sloppy, it still tasted great. I made it in my extra-deep dish, so there was plenty of extra filling...and leftovers for tomorrow!
The great thing about savory pies is that they are a complete meal in one dish! We drank wine and had vegan cookies (made by Mandy) and Tulsi tea for dessert.
Here's my approximate recipe (I kind of freestyled it):
Veggie Pot Pie
Saute in butter:
1 small rutabaga
6 red potatoes
1/2 celeriac
2 carrots
1 onion
1 bag frozen peas
Add garlic, thyme, pepper, and salt, plus enough veggie stock to cover the veggies. Bring to boil, then simmer to evaporate stock (most of it). Make a roux/gravy with butter and flour. Add garlic, thyme, 2 leeks, and heavy cream until a bechamel/gravy sauce is formed. Combine with veggies, and ladle into pie crust. Bake for approx. 45 minutes- hr. at 350 degress F.
No comments:
Post a Comment