Thanksgiving Root Vegetable Pie

By Food52
5 faves
More from this source
Food52
Nutrition per serving    (USDA % daily values)
CAL
441
FAT
80%
CHOL
31%
SOD
43%
Uploaded by: Food52

Comments

Add a comment

Ingredients for 8 servings

1 cup whole wheat pastry flour (or white whole wheat flour)

1/2 cup all-purpose flour

3/4 cups butter

1 teaspoon sea salt

6 to 8 tablespoons cold water

Ice

5 cups diced root vegetables (I like sunchokes, purple potatoes, carrots, and parsnips)

Olive oil

Salt and pepper

4 tablespoons butter, divided

3 garlic cloves, minced

2 shallots, minced

5 cups diced mushrooms (roughly 1.75 pounds)

1/3 cup red wine

1/2 cup vegetable stock

5 cups peeled and quartered sweet potatoes

1/2 cup whole milk

You might also like

Beetroot Tart Tatin With Frozen Broad Bean Crèm...
The British Larder
Silky Smooth Pumpkin Pie
smitten kitchen
Dad’s Sweet Potato Pie
Joy The Baker
Curried Lentil Pies Recipe
Food Republic
Samosa Pie
Foodess
Breakfast Slab Pie
smitten kitchen
Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Candied Yam Pie
Spoon Fork Bacon
Potato-Crusted Sausage Quiche With Caramelized...
Foodess
Sweet Potato Cobbler
Homesick Texan