Vegetable Pot Pie
Cooking Times
Ingredients
- 1/4 cup unsalted butter
- Extra Virgin Olive Oil, for drizzling
- 5 stalks Cal-Organic Green Onions
- 4 Cal-Organic Bunch Carrots
- 3-4 celery stalks
- 2 medium parsnips
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 garlic cloves, minced
- 1 tbsp minced thyme
- 1 tbsp minced rosemary
- 1/4 cup All-Purpose flour
- 3 cups vegetable broth
- 1 bunch Cal-Organic Rainbow Chard
- 5 medium Cal-Organic Gold Potatoes
- 3/4 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry, defrosted
- 1 egg, lightly beaten
- Flaked sea salt, for topping
Directions
1. Preheat oven to 400F.
2. Wash the green onions, carrots, celery, parsnips, chard, and potatoes. Thinly slice the green onions. Peel the carrots and potatoes and chop into ½-inch pieces. Chop the celery into 1/2-inch pieces and roughly chop the chard.
3. Bring a large 12-inch cast iron skillet or braiser up to medium heat. Melt in the butter and 1-2 tbsp. of EVOO. Add in the onions, carrots, celery, and parsnips. Sauté for 10 minutes or until they begin to soften, stirring often. Season with salt and pepper.
4. Add in the garlic, thyme, and rosemary. Cook for 2 minutes or until fragrant. Next add in the flour and cook until toasty, about 2 minutes. If the skillet looks too dry add in 1-2 tbsp. of EVOO as needed.
5. Turn the heat to low, add in the stock and stir, followed by the chard, potatoes, and heavy cream. Remove from heat and stir in the peas. Taste for seasoning.
6. Unfold the pastry and using a rolling pin, roll out any creases. Place on top of the mixture, it won’t reach the sides but that’s okay. Brush with the beaten egg then sprinkle with flaked salt. Bake for 25-30 minutes or until the crust is golden brown, puffed and the mixture is bubbling.
Recipe Courtesy of Megan Mitchell