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Roasted Root Vegetable Pot Pie (With Butternut Squash)

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Poor Girl Gourmet
Related tags
sides vegetarian New Year's halloween thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
346
FAT
48%
CHOL
0%
SOD
45%

Comments

A lovely dish (we made it during a deep snow), and very easy to make vegan: I subbed the butter for Earth Balance, and left the egg-milk wash off the top. Will definitely be making this again.
Elissa Y. Schufman   •  10 Dec   •  Report
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Ingredients for 8 servings

3 tbsp olive oil

1 lb parsnips (approximately 4), peeled and sliced into 1/2-inch pieces

1 lb turnips (approximately 3 medium), peeled and sliced into 1/2-inch cubes

1 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes

carrots, peeled, and cut into 1/2-inch cubes

one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within

salt

pepper

thyme

2 tbsp olive oil

unsalted butter

1 medium yellow onion, peeled and diced

leek, white and light green parts only, well-cleaned and cut into 1/4-inch slices across the grain.

1 tbsp mustard

1 tbsp thyme

3 tbsp all-purpose flour

1 cup dry white wine that is meant to be drunk by humans

4 cup vegetable broth

Savory pie crust

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