MOM’S VEGETARIAN POT PIE #delicious #food
Flawless solace nourishment that everybody will love, particularly veggie lovers! Utilize the servings slider to effortlessly change the fixing sums.
Mother's Vegetarian Pot Pie is yummy solace nourishment. Snoqualmie Vineyards white wine is the ideal expansion to this meatless Monday dish
When I was a child I adored those little pot pies that you get in the cooler segment of the supermarket. I used to eat them constantly. In any case, too bad, when you become vegan, those little accommodation sustenances are rare.
Also, well, those store limb ones are frequently not too extraordinary; a large portion of them don't approach the great crisp flavors that are in my Mom's Vegetarian Pot Pie. This is a superbly wet pot pie that is loaded up with flavor and yummy goodness. Every one of those veggies and that smooth sauce. This is a solace dish that you'll wind up longing for constantly, and it'll finish up on your standard feast revolution!
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- 3 medium Yukon gold potatoes
- 3 tablespoons olive oil divided use
- 1 large onion finely chopped
- 6 medium carrots peeled and sliced ¼-inch thick (about 1 ½ cups)
- 2 tablespoons unsalted butter
- ½ cup unbleached all-purpose flour
- 1 ½ cups milk
- 2 cups vegetable broth
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup white wine like Snoqualmie Chardonnay or Sauvignon Blanc
- 3/4 cup frozen peas thawed
- 1 sheet puff pastry thawed and unfolded
- Preheat the oven to 400° F.
- Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
- Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
- Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.
- Pour the filling into a 13x9-inch baking dish, and bake in 400° F oven for 18 minutes. Remove the dish from the oven (keeping the oven on and close the door behind you), and stretch the defrosted puff pastry over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pasty to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving.
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