The folks at Moore Farms and Friends offer an alternative to the traditional CSA and in their weekly e-newsletter, they included this recipe. I thought it was a great explanation of how interesting recipes and dishes get developed. Enjoy it with any of the roots in today’s box. This is copied straight from Laurie’s email.
Ingredients:
varies ....
Preparation:
OK, I had a total revelation for this dish: our WWOOF intern Tess is vegetarian and we had prepared a batch of roasted vegetables for dinner the first night she arrived. I wanted to make a meal with the leftovers and was trying to think of something “new”. I was thinking of the yummy warm comfort foods and wonderful meat pies Will and I enjoyed several years ago on a trip to England. Voila! A new dish was created for us here on the farm: Vegetable Pot Pie. It will be on our Winter Farmhouse Menu from now on. It is as satisfying as it gets for vegetarians and meat eaters alike, though you could add cooked chicken, beef or pork to the recipe.
Wash, trim and chop into 1″-2″ chunks a variety of vegetables, total quantity about 4 cups. We used whatever we had on hand: Broccoli; Green Onions; Potatoes; Sweet Potatoes; Kohlrabi; Turnips.
Toss prepared vegetables in just enough olive oil to coat, season with salt and pepper. Spread on a baking sheet and roast at 400 degrees for 20-30 minutes or until browned and tender (this is our classic Roasted Roots preparation).
Place roasted vegetables in a soup pot, add 1 cup water, salt and pepper and other seasonings to taste such as garlic, etc., curry spices would be great for this, too.
Bring to a boil and cook for about 10 minutes, stirring and mashing vegetables up a bit to make kind of a stew. (This would be good as it is on rice or noodles!). Turn off heat and stir in 1/4 cup water mixed with 2T flour “slurry”, this will set up the juices so the pie won’t be soggy.
Prepare pie crust in pie plate and set oven temp on 350 degrees. (We use the roll-up pie crusts from the store, you will need two.) Fill bottom crust, cover with second crust and crimp edges to seal. Cut a few slits in the top of the pie to vent the steam.
Bake for 30-45 minutes or until browned and bubbly. Allow to cool for at least 30 minutes before serving.
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