Celery Root & Potato Potpie
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 2 to 3 Tbs. ice water
- 1 large or 2 medium celery roots, peeled and
cut into 1⁄2-inch dice
- 1 lb. potatoes, peeled and cut into 1⁄2-inch dice
- 1 tsp. salt
- 2 Tbs. unsalted butter
- 1/2 cup chopped yellow onion
- 4 celery stalks, chopped
- 2 tsp. all-purpose flour
- 3 cups low-sodium chicken stock
- 2 Tbs. minced fresh flat-leaf parsley
- 1 tsp. black truffle oil
In a saucepan, combine the celery roots and potatoes. Add water to coverand 1/2 tsp. of the salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the vegetables are fork-tender, 7 to 10 minutes. Drain in a colander.
In a fry pan over medium-high heat, melt the butter. Add the onion andcelery and sauté until the onion is translucent, 4 to 5 minutes. Sprinkle withthe flour and the remaining 1/2 tsp. salt and stir well. Gradually stir in the stock and cook until reduced to about 2 cups. Stir in the parsley. Remove from the heat and set aside.
Preheat an oven to 400°F.
On a lightly floured surface, roll out the pastry disk into a round about 1/8 inch thick and trim to fit a 6 to 8-cup casserole dish.
Transfer the potatoes and celery roots to the dish and pour the reduced broth mixture on top. Drizzle with the truffle oil. Cover with the pastry, pinching the edges to seal.
Cut 2 or 3 slits in the top. Bake until the crust is golden brown and the edges are bubbling, 15 to 20 minutes.
Remove the potpie from the oven and let stand for 10 minutes, then slice and spoon into warmed bowls. Serves 4 to 6.
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).