As the weather gets colder, I’m in the mood for baking. Root vegetables, so hearty and packed with nutrition, make the perfect fall meal. We just had our first frost, which makes parsnips all the sweeter, and since there’s one more Downtown Growers’ Market, you can pick them up from Vida Verde Farm. I’ve bought some gorgeous turnips from Majestic Valley Farm and Amyo Farm. Many farmers have the beautiful multicolored carrots right now. And of course, potatoes…not all potatoes are created equal! The potato varieties you can buy from local farmers have more flavor than the typical Russets we buy at the grocery store.
You can mix and match any kind of root vegetables to fill this savory pie. You could use kohlrabi, which is technically not a root, but has a similar texture. Or beets though they tend to overpower the more delicate flavors of other root veggies. Meat is optional.
2 medium-size potatoes
1 large turnip or rutabaga
1 small onion
4 cloves garlic
½ t. salt
¼ t. pepper
½ pound stew meat (optional)
¼ C. white wine or dry vermouth
2 C. vegetable or chicken stock
1 t. thyme
2 T. flour + 2 T. cold water
1 or 2 piecrusts
Preheat oven to 500º F. Cut vegetables into ½ inch pieces. Crush the garlic cloves and peel them. Toss everything with olive oil, salt and pepper in a large baking pan. Roast, turning occasionally for 20-25 minutes or until all vegetables are tender. Turn the oven down to 375º F.
If using meat, brown in a skillet until cooked through, and set aside. When vegetables are done, remove them from the roasting pan and set them aside. Deglaze the roasting pan by pouring the wine or vermouth into it and scraping up all the little bits from the bottom. Pour this liquid into the skillet, add stock and thyme, and bring to a boil. Shake the flour with cold water in a jar (or just whisk in a bowl), and add to the stock, stirring vigorously. Simmer until the gravy is thickened and reduced by about half. Toss the meat and vegetables in the gravy.
If you like your potpies to have a bottom crust pour the filling into the bottom crust, otherwise just pour directly into the pie plate. Seal the top crust over everything, and bake 30 minutes or until crust is golden brown.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.blogspot.com.