I love meals you can make in advance, either days in advance or mere hours.
Basically I love meals that make the dinner hour a little easier. Because at my house it is typically “the bewitching hour” —that mysterious time of day when everyone is transitioning from physical location and varying degrees of emotional stability. (Getting home from school/going to activities, getting home from work/going to meetings, getting up from naps/going to fall-apart on the floor, etc).
That said, even if your house boasts a considerably more calm dinner hour, this recipe is particularly tasty, easy to make, good for you, and pretty. All the necessary qualifications for a great meal.
ROOT VEGGIE POT PIE
1 large rutabaga (peeled and cubed)
2 sweet potatoes (peeled and cubed)
3 parsnips (peeled and cubed)
4 large carrots (peeled and cubed)
3 turnips (peeled and cubed)
1 cup + vegetable broth
1 onion, (peeled and diced)
1 teaspoon diced garlic
3 tablespoons clarified butter
salt and pepper top taste
1 3/4 Cup flour + 2 tablespoons (or as needed should the dough be too moist).
1 1/2 teaspoon salt
2/3 cup water
1/2 cup Vegetable Oil
Start with this pie crust recipe and method. Mix it up, use the waxed-paper method to roll out and fit the bottom crust to the pie plate, and set it aside.
I use this recipe and method for every pie I make—sweet, savory, fruit, cream, or otherwise. It’s the only fail-proof pie crust recipe I’ve ever found and I’ll love it forever.
Once all of your root vegetables are peeled and cubed, melt butter in a large fry pan, add garlic and diced onion, and sauté until caramelized.
Then add all of the cubed root veggies, about 1/2 cup vegetable broth, cover, and simmer until broth is absorbed by the veggies. Add the rest of the broth, cover again, and cook. Veggies should be fork-tender by the time the remainder of the broth is absorbed. Feel free to adjust quantity of broth as needed. It will vary a bit based on the size of your veggies. Ultimately, your vegetables need to be tender enough to pierce with a fork but not mushy as they will continue to cook once inside the pie.
Once the veggies are ready and all of the broth is absorbed, sprinkle salt and pepper over the cooked vegetables until the flavor is to your liking. Then gently scrape the vegetable from the pan into the prepared crust. Roll out and fit the top crust to the pie using the waxed-paper method. Trim and crimp the edges, lightly sprinkle to top with salt and pepper, and bake in a preheated 350-degree oven for about 40 minutes—until the crust is golden brown across the top.
Allow to rest and cool slightly for about 40 minutes. This will help the juices be re-absorbed into the cooked vegetables rather than spilling out of your crust when you cut into the pie.