Root vegetable pot pie
Chef
Anthony Nicolelli
Hospital
Yale New Haven Hospital
Prep time
20 minutes
Cook time
1 hr 30 minutes
Yield
20 servings
Recipe type
Plant Forward
ingredients
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, chilled
1/2 cup butter, melted
1/2 teaspoon salt
1 tablespoon finely chopped chives
8 carrots, peeled and medium diced
8 parsnips, peeled and medium diced
3 medium turnips, peeled and medium diced
1 large celery root, peeled and medium diced
3 cups butternut squash, peeled medium diced
3 medium Yukon Gold potatoes, peeled medium diced
3 rutabagas, peeled and medium diced
1.5 cups leek, finely sliced
4 medium shallots, finely chopped
6 cloves of garlic, finely chopped
18 sprigs fresh thyme, finely chopped
18 sprigs fresh sage, finely chopped
20 tablespoons unsalted butter
8 ounces olive oil
3 cups white wine
3 cups all-purpose flour
4 cups whole milk, room temperature
16 cups “Bonafide” mushroom vegetable broth
Salt and pepper to taste
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, chilled
1/2 cup butter, melted
1/2 teaspoon salt
1 tablespoon finely chopped chives
8 carrots, peeled and medium diced
8 parsnips, peeled and medium diced
3 medium turnips, peeled and medium diced
1 large celery root, peeled and medium diced
3 cups butternut squash, peeled medium diced
3 medium Yukon Gold potatoes, peeled medium diced
3 rutabagas, peeled and medium diced
1.5 cups leek, finely sliced
4 medium shallots, finely chopped
6 cloves of garlic, finely chopped
18 sprigs fresh thyme, finely chopped
18 sprigs fresh sage, finely chopped
20 tablespoons unsalted butter
8 ounces olive oil
3 cups white wine
3 cups all-purpose flour
4 cups whole milk, room temperature
16 cups “Bonafide” mushroom vegetable broth
Salt and pepper to taste
preparation
Instructions
1. Sift together dry ingredients. Mix the chilled buttermilk and melted butter. Add the buttermilk and butter mixture to the dry ingredients. Fold with a rubber spatula until all ingredients are incorporated.
2. Line a sheet tray with parchment paper and preheat the oven to 400°F. Toss the carrots, parsnips, turnip, celery root, butternut squash, Yukon Gold potatoes, and rutabaga with olive oil, one-third of the freshly chopped thyme and sage, salt, and pepper to taste. Place on the lined sheet pan and roast for about 15 to 20 minutes, or until vegetables begin to soften and color.
3. Reduce vegetable broth by half and reserve.
4. In a medium saucepan, melt the butter. Add the shallots, leek, and garlic. Cook on medium-low heat until translucent, about 5 to 7 minutes. Add the flour while whisking to prevent lumps. Cook for 3-4 minutes on medium-high heat until flour and butter make a blond roux. Continue stirring, slowly add the white wine. Cook for 2 more minutes. Add the reduced vegetable broth, milk, and remaining fresh herbs while continuing to stir. Season to taste. Cook for 10 to 15 minutes on medium heat while stirring regularly to prevent sticking. The sauce should thicken to a heavy nappe and easily coat the back of a spoon. Chef’s Note: Final adjustments to consistency can be made using a basic slurry.
5. Add the roasted vegetables to the sauce and remove from heat. Let cook for 20-25 minutes.
6. Spoon the vegetable pot pie filling into ramekins (5-inch or 8 to 10 oz ramekins recommended).Top with drop biscuit dough, roughly 5 to 6 ounces per portion. This will vary depending on the size of the ramekin. 2-3 two-ounce scoops are recommended.
7. Bake at 400 °F for 25 to 30 minutes or until they begin to bubble and the biscuit is golden brown.
2. Line a sheet tray with parchment paper and preheat the oven to 400°F. Toss the carrots, parsnips, turnip, celery root, butternut squash, Yukon Gold potatoes, and rutabaga with olive oil, one-third of the freshly chopped thyme and sage, salt, and pepper to taste. Place on the lined sheet pan and roast for about 15 to 20 minutes, or until vegetables begin to soften and color.
3. Reduce vegetable broth by half and reserve.
4. In a medium saucepan, melt the butter. Add the shallots, leek, and garlic. Cook on medium-low heat until translucent, about 5 to 7 minutes. Add the flour while whisking to prevent lumps. Cook for 3-4 minutes on medium-high heat until flour and butter make a blond roux. Continue stirring, slowly add the white wine. Cook for 2 more minutes. Add the reduced vegetable broth, milk, and remaining fresh herbs while continuing to stir. Season to taste. Cook for 10 to 15 minutes on medium heat while stirring regularly to prevent sticking. The sauce should thicken to a heavy nappe and easily coat the back of a spoon. Chef’s Note: Final adjustments to consistency can be made using a basic slurry.
5. Add the roasted vegetables to the sauce and remove from heat. Let cook for 20-25 minutes.
6. Spoon the vegetable pot pie filling into ramekins (5-inch or 8 to 10 oz ramekins recommended).Top with drop biscuit dough, roughly 5 to 6 ounces per portion. This will vary depending on the size of the ramekin. 2-3 two-ounce scoops are recommended.
7. Bake at 400 °F for 25 to 30 minutes or until they begin to bubble and the biscuit is golden brown.
