It’s Monday again! Want some delicious veggie potpies after the Academy Award? This one can’t go wrong.

Root Vegetable Potpie

Serves 4

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.

Tagged #MeatlessMonday  #vegetable  #health  #food  

Posted on 3 March, 2014

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