Root Vegetable Pot Pie
https://ift.tt/34pLRog This rustic take on a pot pie combines the classic fall flavors of carrots, sweet potatoes, rosemary, and sage in a creamy sauce that is rich and bold flavored, even without chicken stock. Enjoy this pot pie as a vegetarian holiday entree or a hearty side dish to a meat-centered meal. How to Make Vegetable Pot PieThis pot pie is prepped on the stove, baked in the oven, and served directly in the skillet—which saves time doing dishes! For those looking to save time upfront, a pre-made pie crust works as well as a freshly prepared one. If it cools before everyone comes to the table, you can pop it directly back into the oven to keep it warm until everyone is ready. While it isn’t the fastest recipe, its presentation and taste stand up to a casual family dinner or an elegant meal. THE PERFECT POT PIE FILLINGIf you find working with a traditional roux stressful, you’ll be happy to know that this recipe breaks down the process into a more foolproof one: Just add butter to the empty pan, sauté the vegetables, sprinkle the flour over the vegetables, then whisk in the liquid. Simmer until thickened. When the pot pie goes in the oven, it will bake just long enough to cook the crust on top, and the filling won’t thicken much further. PIE CRUST TIPS AND TRICKSThe less time you spend on it the better—fork tines pressed all around, fingertip patterns, and other normally-great decor touches should be avoided, as they will melt the crust further.
BEST HERBS FOR POT PIESWhen it comes to flavor, rosemary and sage were chosen for their fall, holiday feel in this pot pie. Use either fresh or dried herbs; using one fresh and one dried is our suggestion, so you don’t have to have two types of fresh herbs on hand at once. To substitute fresh or dried herbs or vice versa: Half tablespoon of fresh for one half teaspoon of dried. If rosemary and sage aren’t your favorite flavors, you can also use:
POT PIE VEGETABLE TIPS AND SWAPSThis pie is easy to adapt to your personal taste, but I do recommend sticking to mostly root vegetables here, because they all have similar cook times. If you swap in a green vegetables like broccoli or zucchini, they will overcook. A half to three quarter-inch dice for all root vegetables will ensure even cooking, and since this is a rustic dish, there is no need for perfect cubes. As far as root vegetables go, the underground world of tubers is at your disposal! Keep it simple with our selection of sweet potatoes, carrots, and potatoes, or make a colorful exchange with beets. You could also use parsnips, turnips, or rutabagas, if available. Whatever combo you choose, stick to only one or two sweet root veggies (beets, sweet potatoes or yams, parsnips) with at least one savory (potatoes, rutabaga, turnip), to equal a total of four cups. Even though white sweet potatoes are slightly firmer than yellow, both work equally well here. Peas are added for green color and a customary pot pie flavor; they can be omitted or swapped for lima beans, should you have friends or family who enjoy that embattled veggie. No Cast Iron Skillet? No ProblemThe fun of this dish will not be lost if you can’t cook and serve it all in one vessel! If you don’t have a cast iron skillet, cook the filling on the stove, then pour it into a deep dish pie plate, top with the crust, and bake that way. We used a 10-inch cast iron pan, so a 10-inch deep dish pie plate is ideal. If you don’t have a pie plate, cooking in a shallow 9×11-inch casserole pan will work. HOW TO MAKE AHEAD AND FREEZE POT PIEThis dish reheats well and can be made a day ahead, then popped back into the oven at 350°F for 25-30 minutes to reheat. Note that you do not want to keep it in the cast iron pan for more than two days, or you’ll risk the vegetables turning grey from the pan. It also freezes nicely. Freeze individual portions or the entire pie in Tupperware containers, not the cast iron pan itself. While the pie crust may soften slightly, reheating in the oven instead of the microwave will help it re-crisp. NEED MORE POT PIE IN YOUR LIFE? TRY THESE RECIPES!Recipes via Simply Recipes https://ift.tt/2F9fkDA October 24, 2020 at 09:03AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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