Sunday, November 23, 2008

Winter Vegetable Pie

It has been a crazy past few days of home renovating, so I am sorry to say I have not been very creative in the kitchen. But now, with all the saws, screwdrivers, ladders and paintbrushes put away, it was time to create something tasty in the kitchen. With winter weather upon us, root vegetables are abundant in the grocery store, so this dish makes good use of them. The quantities are variable here--it's better to have too many veggies than not enough so add more if needed.


INGREDIENTS
- 10" pie crust (top and bottom)
- 1 large Yukon gold potato
- 2 parsnips, peeled
- 2 turnips, peeled
- 2 carrots
- 1/2 rutabaga, peeled
- 2 tbsp oil
- 1 leek, thinly sliced
- 1 large sweet onion, halved and sliced
- 1 celery stalk, sliced
- 1 garlic clove, minced
- 2 tbsp flour
- 1 3/4 cup soy milk
- 1 1/2 tsp salt
- freshly ground pepper
- 1/2 tsp sage
- 1 tsp thyme
- 2 tbsp chicken-style broth powder

METHOD
Preheat oven to 400 degrees
1. Get a few inches of salted water boiling in a large pot. Slice potato, parsnips, turnips, carrots, and rutabaga as thinly as possible. Cook in the boiling water for 1-2 mins, until veggies are softened but still somewhat firm. Drain veggies and rinse in cold water.
2. Heat oil in a large frying pan over medium heat. Saute leek, onion, celery, and garlic for 5-7 mins, until softened. Add flour and mix well. Slowly add soy milk and bring to bubbling. Add spices and broth powder and adjust seasonings to taste.
3. Lay a few layers of veggies in the bottom of the pie crust. Top with 1/3 of the onion mixture. Repeat. Repeat again, then top with a final layer of veggies. Top with the crust. Bake for 40-45 mins, until crust is browned and sauce is bubbling. Let pie sit for 10 mins before cutting and serving.