Monday, September 5, 2011
Root Vegetable Pot Pie
I used to make a killer Chicken Pot Pie before we eliminated meat, corn, carrots and onions from our repertoire. I used rice milk and coconut flour in the sauce, which made the filling very subtly sweet, and topped the veggies with a cornbread crust. Yum!
I've been missing my potpie, but I was stumped as to what vegetables I could fill it with. All three boys are allergic to carrots and corn, and two have trouble with green peas. After several weeks of fruitless (or actually vegetable-less) brainstorming, I found myself in the grocery vegetable department having an epiphany. Beets!! Eagerly, I gathered up all the root vegetables I could get my hands on, with the exception of parsnips, which I was afraid would be too close to carrots to be allowable. (Does anyone know? I was just guessing.)
I busily peeled and chopped red potatoes, red beets, yellow beets, and butternut squash. Just as I was about to dump everything into my pot of boiling water, I realized that my red beets would probably color the whole mixture pink. It was getting close to dinnertime and I didn't think I had time to waste on waiting for a separate pot of water to boil, so I made an executive decision that a Pink Pot Pie would be kind of fun, and I went ahead and boiled all the veggies in the same pot.
I was right. The whole pot turned a lovely shade of fuschia. I laughed at the thought of my husband and three boys cutting into this pie and finding it completely pink. If only it was Valentine's Day!
The finished product actually tasted very good -- especially after a day in the fridge -- but I left out the potatoes in my final recipe, because they were mushy and flavorless compared to the other vegetables. If you prefer your veggies their original color, you could try boiling the beets separately, but I suspect that their color will eventually "leak" onto the other veggies as they sit together in the pie anyway.
The crust recipe I used is a new one for me, and I guess I'd call it.... sturdy. The whole grain elements are obvious, both in color and taste, but they work with the robust root vegetables in the filling. This crust must be rolled out relatively thin or it will be too dense to cook through. The parts of the crust where I pinched the design came out nice and crunchy... I think that was my favorite part of the whole pie!
Root Vegetable Pot Pie (aka Pink Pot Pie)
3 large red beets
3 large yellow beets
1/2 butternut squash
2 cups rice milk
2 cups vegetable broth
1/2 cup + 1 1/2 cups sorghum flour
2 Tbsp fresh dill
salt and pepper to taste
1 1/2 cup oat flour
1/2 cup coconut oil
1 tsp salt
about 1 cup water
Peel and dice the beets and squash and boil until tender. Drain and place in a casserole dish.
In a large saucepan, mix together rice milk, broth, 1/2 cup sorghum flour and dill, salt and pepper. Cook over medium heat, stirring, until the sauce has thickened a bit (about 10 minutes). Pour over the vegetables in the casserole dish.
For the crust, mix together the oat flour, 1 1/2 cups of sorghum flour, coconut oil and salt. Add water slowly until a dough forms. This step was a little tricky for me -- my first batch was too wet. You may need more or less than 1 cup of water -- adjust as you need it.
Roll out the dough to about 1/2" thickness or less. Place on top of vegetables in casserole and cut to fit. Add steam vents and pinch edges. Bake at 375 degrees for 20-30 minutes. The time will depend on how thick your crust ended up.
Shared with Monday Mania at the Healthy Home Economist and On the Menu Monday at the Stone Gable and Mangia Monday at Delightfully Dowling and Motivate Me Monday at Keeping it Simple and Melt In Your Mouth Monday at Make Ahead Meals for Busy Moms and Market Yourself Monday at Sumo's Sweet Stuff and Nifty Thrifty Sunday at Nifty Thrifty Things and Makin' You Crave Monday at Mrs. Happy Homemaker and Made By You Monday at Skip to My Lou and Homemaker Monday at 11th Heaven's Homemaking Haven and Tuesdays at the Table at All the Small Stuff and Tasty Tuesday Party at Naptime Creations and Pennywise Platter at the Nourishing Gourmet.