Pie Fidelity

Vegetable pot pie

November is a time of transition in the Southern kitchen. With generally mild autumn temperatures, we’re still getting a few stragglers from the summer garden, just as the hardy root crops are beginning to appear in our CSA bag. It makes for a spectacular array of color, texture and flavor on the cutting board.

Vegetable pot pie

Wanting a meal that would show off these technicolor vegetables while letting their individual flavors come through, I came up with a simple recipe for veggie pot pie. Instructions for the crust are courtesy of The Martha.

Ingredients:

2 carrots, peeled and sliced 1/4″ thick
1 large sweet potato, peeled and diced into 1″ cubes (I sliced mine 1/2″ thick, but that got a bit mushy. Stick with the thicker cubes.)
1 medium butternut squash, peeled and diced into 1″ cubes
3 cloves garlic, minced
2 cups cauliflower florets
1 large tomato, chopped
3 small bell peppers (red, orange, and yellow), chopped
1 teaspoon fresh dill
1 cup cream
1 cup vegetable broth
3 tablespoons butter
1/4 cup flour
1/2 cup vermouth
salt to taste

  • Make dough and refrigerate for one hour while preparing the filling.
  • Melt 2 tablespoons of butter in a heavy pan.
  • Sauté carrots, squash, onion, and garlic for 15 minutes.
  • Add sweet potato and cook 10 more minutes.
  • Add vermouth and cauliflower. Reduce until liquid is almost gone.
  • Add veggie broth. Reduce until liquid is 2/3 gone.
  • Stir in 1 tablespoon butter. When melted, add flour.
  • Add peppers, tomato, dill, and salt. Cook for 2 minutes.
  • Pour in cream. Turn off heat and cover. Preheat oven to 375°F.
  • Roll out dough until thin enough to cover 9″ x 13″ pan.
  • Pour filling in pan, top with crust, and bake for 45 minutes, or until crust is golden brown. Makes 6 large servings.

This recipe lends itself to experimentation, so don’t be afraid to substitute whatever veg is hiding in the crisper. You might have to adjust the cooking times a bit, but that will become clear based on tenderness and liquid absorption. The great thing about using seasonal ingredients is the freedom to improvise, so let us know whenever you come up with a concoction you’d like to share with the online family.

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