Root Vegetable Potpie
You can easily vary the root vegetables in this delicious dish. Shop at a farmers’ market for the best selection of rutabagas, potatoes, turnips and other seasonal root vegetables. Buy enough to yield a heaping 6 cups of chopped vegetables.
- 1 sheet frozen puff pastry, thawed
- 2 carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 sweet potato, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 4 fresh thyme sprigs, plus 1 Tbs. leaves
- 1/4 cup olive oil
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 1/2 cups vegetable broth
Roast the vegetables
Preheat an oven to 400ºF.
On a floured work surface, roll the puff pastry to fit a 2-quart baking dish. Place the pastry on a sheet of parchment paper and refrigerate. In the baking dish, toss the carrots, onion, sweet potato, parsnips and thyme sprigs with the olive oil. Season with salt and pepper. Spread in an even layer and roast until the vegetables are tender, about 25 minutes.
Make the sauce
Meanwhile, in a small saucepan over medium-high heat, melt the butter. Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes. Add the wine and cook for 1 minute more. Stir in the broth and bring to a boil, then stir in the thyme leaves.
Bake the potpie
Remove the thyme sprigs from the roasted vegetables and discard the sprigs. Pour the sauce over the vegetables and stir well. Season with salt and pepper. Remove the pastry from the refrigerator and carefully fit on top of the vegetables. Bake until the pastry is golden and puffed and the filling is bubbling, 10 to 12 minutes. Serve directly from the pan. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).