Roasted Root Vegetable Pot Pie
serves 4It’s a doozy of a shopping list, but when it all comes together, with a rainbow of roasted root vegetables tucked into a rich mushroom broth, topped with parmesan-flecked puff pastry, it’s worth it.
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1 ounce dried assorted wild mushrooms
5 cups boiling water
3/4 pound celery root (1 medium), peeled
1/2 pound turnips (2 medium), peeled
2 carrots, peeled
2 parsnips, peeled
1/2 pound fingerling potatoes, scrubbed
3 tablespoons olive oil, divided
Salt and freshly ground pepper
2 tablespoons chopped fresh thyme
1 tablespoon unsalted butter
3 large shallots, thinly sliced
1 large leek, finely chopped (or 1 bunch baby leeks)
2 cloves garlic, finely chopped
8 ounces sliced crimini mushrooms
2 tablespoons all-purpose flour
1/4 cup heavy cream
3 tablespoons cornstarch
Tabasco, Cholula, or other pepper sauce, to taste (optional)
1/2 package (1 sheet from a 17-ounce box) puff pastry, thawed in refrigerator
1 egg white, whisked with 1 teaspoon water to blend
1 1/2 cups finely grated parmesan cheese
prep: 1 hour
total: 1 hour 30 minutes
3 mixing bowls
2 baking sheets (1 rimmed)
large, heavy bottomed soup pot
4 or 6 oven-proof bowls
2. Preheat the oven to 450F. Line a rimmed baking sheet with parchment paper, and set aside.
3. Chop the next five ingredients into 1" pieces and transfer to a large bowl. Drizzle with 2 tablespoons of the olive oil, and season with salt, pepper, and the thyme.
4. Mix to blend, and roast on the prepared baking sheet for 30-40 minutes, until browned and soft. Set aside, and reduce the oven temperature to 400F.
5. Heat a large, heavy-bottomed soup pot over medium heat. Add the remaining tablespoon of oil and the butter. When the butter has melted, add the shallots and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 10 minutes. Add garlic and sliced crimini mushrooms and season again, then cook, covered, for 5 minutes, or until the mushrooms have given off their liquid.
6. Meanwhile, scoop rehydrated mushrooms out of the water, saving the mushroom broth. Finely chop the mushrooms, and add to the soup pot. Cook and stir another few minutes, until no liquid remains on the bottom of the pot.
7. Add the flour and stir until a brown patina forms on the bottom of the pan, another minute or two. Increase heat to high and begin adding the mushroom broth a cup at a time, stirring and allowing the broth to come to a simmer and thicken between additions. When all the broth has been added, whisk the cream and the cornstarch together until smooth, then add to the broth, stirring until the liquid comes back to a simmer.
8. Add the root vegetables, simmer for 3 minutes, and season to taste with salt, pepper, and a few drops of the pepper sauce. (The goal here is to boost flavor, not to actually make the pot pie spicy.)
9. To bake, divide the stew between 4 large or 6 smaller oven-proof bowls arranged on a baking sheet.
10. Cut the puff pastry sheet into 9 squares, trimming off the wrinkled parts where the pastry was folded (you will need the second sheet of pastry if you’re using 6 smaller bowls). Brush each square with some of the blended egg white, and shower with a layer of parmesan cheese.
11. Place 2 pastry squares on each bowl, allowing the pastry to hang off the edges of the bowl, and bake 25-30 minutes, until the pastry is puffed and golden and the stew is bubbly. Serve warm.