Hungarian Roasted Root Vegetable Potpie
Pretty much everyone has a neighbor or friend (kind of a June Cleaver type) who loves to cook and also somehow manages to be a CEO and raise three Rhodes scholars while spending three hours a day (minimum) in the kitchen. This is the recipe you give that person when she says, “Oh, I’d so like to make something for you.” This is a labor of love, and while not quite as physically intensive as, say, coal mining, it takes a bit of effort. But it’s worth it, because the recipe is big enough to be made in ramekins so it can serve as six little meals, and it stores well, too.
Recipe information
Yield
serves 6
Ingredients
Spelt Crust
Root Vegetables
SautÉ
Sauce
Preparation
Step 1
To make the crust, combine the whole wheat flour, spelt flour, baking powder, and salt in a food processor and process for 10 seconds to mix. Separately, whisk the water, olive oil, and maple syrup together, then pour over the flour mixture and pulse just until the dough comes together. Gather the dough and form it into a round flat disk, or if making individual potpies, form it into 6 disks. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 3
To make the root vegetables, combine the paprika, allspice, cinnamon, and salt in a large mixing bowl. Slowly pour the extra-virgin olive oil into the bowl, whisking all the while, to make a smooth paste. Add the turnip, parsnips, rutabaga, sweet potato, squash, and potatoes and toss until evenly coated. Spread the vegetables in a single layer on the prepared pan (using two pans if need be). Bake for 25 to 30 minutes, until tender. Remove the vegetables and lower the oven temperature to 350°F.
Step 4
Meanwhile, make the sauté. Heat the olive oil in a large sauté pan over medium heat, then add the onion, salt, and caraway seeds and sauté until the onions are golden, about 4 minutes. Add the carrots, celery, and mushrooms and sauté for 4 minutes. Transfer the sautéed vegetables to a bowl.
Step 5
To make the sauce, use the same sauté pan over medium-low heat. Add the clarified butter, and once it melts, whisk in the flour to make a paste. Slowly pour in the broth, whisking all the while, and continue whisking until velvety smooth. Stir in the salt, pepper, and nutmeg. If the sauce is too thick, add a small amount of additional broth.
Step 6
To assemble the potpie, combine the root vegetables, sautéed vegetables, and sauce and stir until well mixed. On a lightly floured surface, roll the dough out to a circle 2 inches larger than your pie pan, or if using individual 1 1/2-cup ramekins, divide into 6 portions and roll each out to a circle 1 inch larger than the ramekins. Fill the pie pan or ramekins with the vegetable mixture and gently place the dough over the filled dish or ramekins. Fold over the edges of the dough and crimp the edge with your fingers or a fork to seal. Cut a few steam vents in the crust.
Step 7
Bake for 20 to 30 minutes, until the crust is golden brown and the juices are bubbling. Serve hot.
variation
Step 8
Root Vegetable and Chicken Potpie: Substitute 1 1/2 cups of diced cooked chicken for one of the root vegetables. Fold the chicken in when you combine the root vegetables, sautéed vegetables, and sauce. If the mixture is too dry, add another 1/2 cup of broth.
storage
Step 9
Store in a covered container in the refrigerator for 5 days or in the freezer for 3 months.
nutrition information
Step 10
(per serving)
Step 11
Calories: 530
Step 12
Total Fat: 26.9 (6.1g saturated, 15.1g monounsaturated)
Step 13
Carbohydrates: 68g
Step 14
Protein: 9g
Step 15
Fiber: 11g
Step 16
Sodium: 770mg
