Chunky Vegetable Pot Pie

25 faves
More from this source
Dana Treat
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1/2 medium (about 8 ounces) butternut squash, peeled and cut into ¾-inch cubes

1 small head celeriac, cut into ½-inch cubes

2 medium carrots, peeled and cut into thick 1-inch long matchsticks

1 cup cauliflower florets (from ½ of a cauliflower)

8 oz. brussels sprouts, cleaned and trimmed and sliced lengthwise

1 medium beet, trimmed and scrubbed, cut into ½-inch cubes

2 x parsnips, peeled and cut into thick 1-inch long matchsticks

Olive oil

Kosher salt and freshly ground black pepper

3 x garlic cloves, minced

2 medium shallots, minced

1/2 cup dry white wine

1 1/2 cup vegetable stock

1 cup plus 2 tbsp flour

2 tsp baking powder

2 tbsp plus 2 tsp chopped fresh tarragon

3 tbsp unsalted butter

1/2 cup milk

2 tbsp freshly grated Parmesan cheese

1 medium zucchini, cut into 1-inch long matchsticks

You might also like

Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Chicken Pot Pie
Pamela Salzman
Individual Turkey Pot Pies
My Baking Addiction
Chicken Pot Pie Fingers
The Naptime Chef
Wolfgang's Classic Chicken Pot Pie
Wolfgang Puck
(Leftover) Turkey Or Chicken Pot Pie
One Hungry Mama
Easy Chicken Pot Pie
Bakers Royale
Double Crust Chicken Pot Pie
Joy The Baker
Cheddar-Topped Shepherd's Pie
Martha Stewart