It’s Monday again! Want some delicious veggie potpies after the Academy Award? This one can’t go wrong.
Root Vegetable Potpie
1 large leek2 tablespoons extra-virgin olive oil
3 large carrots, chopped
2 large parsnips, cored and chopped
2 turnips, peeled and chopped
1 celery root, chopped
Kosher salt and freshly ground black pepper
2 cups vegetable stock
2 teaspoons cornstarch
1 egg yolk
1 tablespoon whole milk or heavy cream
1 (8 oz.) sheet frozen puff pastry, thawed
Preheat the oven to 425°F. Thinly slice the white and pale part of the leek, then wash in cold water and drain. Save the leek green for stock.
Heat the oil in a large heavy skillet over medium-high heat until hot, then stir in the leek white and sauté until translucent, about 3 minutes. Stir in the carrots, parsnips, turnips, and celery root along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until the vegetables are browned and tender, 6 to 8 minutes. Stir together the stock and the cornstarch, then whisk the stock into the skillet. Bring to a boil and cook until the liquid is slightly thickened, about 1 minute. Divide the vegetable mixture between 4 (8 oz.) ramekins.
Whisk together the yolk and milk along with a pinch of salt. Brush the lip of each ramekin with a little of the egg wash. Cut the puff pastry into 4 squares.
Place a puff pastry square over each ramekin, pressing the pastry onto the ramekins. Brush the pastry with egg wash, and cut a small steam hole in each.
Place the ramekins on a baking sheet and bake until the pastry is golden and puffed, 20 to 25 minutes. Let the potpies cool slightly before serving.