Two things stop me from authoritative pot pies for added than appropriate occasions: 1) The pastry, which takes time to make, roll, cut and shape. 2) The pastry, whose buttery advantage can accomplish it assume a little too indulgent for any old weeknight.
It’s a shame, because the cornball cull of a pot pie is so strong. My admired way about the obstacles is to use article abroad absolutely for the top, the way columnist Laura Wright does in this compound from “The First Mess Cookbook.” Her “crust” consists of agilely broken candied potatoes whose edges brittle up during baking. You accomplish them in ramekins, gratin dishes or added baby ovenproof dishes, giving them that one-portion-just-for-you address of the arctic ones from my childhood.
The acceptable filling, of course, is chunks of chicken, bill of carrots and peas in a white gravy. Wright takes the aforementioned down-home access but makes the bowl a little added absorbing — and ambrosial to admirers of plant-based recipes. Her bushing is a affable bouillon of white beans, zucchini and ambrosial vegetables, apprenticed by a booze based on vegetable borsch but aggressive by a little amazon paste, a baby burst of white wine and chopped rosemary.
It’s not the alone way I appetite to eat a pot pie, but it’s what I appetite tonight. I’ll save the pastry for addition day.
Vegetable and Bean Pot Pies With Candied Potato Crusts
Serve these with a bloom and a allotment of acceptable aliment for a simple and alimentative meal.
You can allotment the candied potato by duke or use a mandoline, if you accept one, for easier, added consistently attenuate slices.
Make Ahead: The bushing can be prepared, and the pot pies accumulated and refrigerated, covered, for up to 3 days. Bring to allowance temperature afore baking.
2 tablespoons extra-virgin olive oil
1 average chicken onion, cut into 1/2-inch pieces (1 1/2 cups)
1 average carrot, cut into 1/2-inch pieces (3/4 cup)
1 rib celery, cut into 1/2-inch pieces (3/4 cup)
4 cloves garlic, cautiously chopped
1 teaspoon cautiously chopped beginning rosemary, additional sprigs for alternative garnish
1 teaspoon amazon paste
1 average zucchini, cut into 1/2-inch pieces (2 cups)
One (14-ounce) can no-salt-added white beans, such as navy, cannellini or abundant arctic (1 1/2 cups), rinsed and drained
2 tablespoons dry white wine (may acting 1 tablespoon angel cider alkali additional 1 tablespoon water)
3/4 teaspoon adequate salt, or added as needed
1/2 teaspoon afresh arena atramentous pepper, or added as needed
2 tablespoons flour
1 1/2 cups vegetable broth
1 average (9-ounce) candied potato, bald and broken as agilely as accessible (see overview)
Preheat the oven to 375 degrees with the arbor in the middle. Place bristles ramekins or added 1-cup-capacity ovenproof dishes on a ample belted baking sheet.
In a ample bucket over average heat, calefaction 1 tablespoon of the olive oil. Add the onion, allotment and celery, and cook, active frequently, until the onions are hardly softened, about 3 minutes. Activity in the garlic, rosemary and amazon paste, again acclaim activity in the zucchini and beans. Pour in the wine and scrape up any browned $.25 from the basal of the pot. Activity in 1/2 teaspoon alkali and 1/4 teaspoon pepper, taste, and add added of each, if needed.
Sprinkle the ﬂour over the vegetable mixture. Activity until the abrade is aqueous and starting to get pasty, about 1 minute. Activity in the vegetable broth. Bring to a abscess and again abate the calefaction to medium-low so the admixture is at a simmer and baker until agilely thickened, active occasionally, about 4 minutes.
Divide the bouillon amid the ramekins. Arrange the candied potato slices on top of the ramekins in a fan or layered pattern. Acclaim besom them with the actual 1 tablespoon oil and baptize with the actual 1/4 teaspoon alkali and 1/4 teaspoon pepper.
Bake 30 to 35 minutes, until the bushing is bubbles and the candied potato slices are breakable and agilely browned on the edges. Garnish with the rosemary, if desired, and serve hot.
Tested by Joe Yonan; email questions to firstname.lastname@example.org.
Scale and get a printer-friendly adaptation of the recipe here.
Did you accomplish this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
More Weeknight Vegetarian from Voraciously:
Here’s a affable way to get your greens: In a abominable pan of lasagna
The abstruse to a acutely aged vegetarian soup: Dried porcini mushrooms
With a adumbration of abatement in the air, it’s time to constrict into abominable blimp eggplants with amazon and onion
Calories: 190; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 520 mg; Carbohydrates: 28 g; Dietary Fiber: 6 g; Sugars: 5 g; Protein: 5 g.
Vegetable Recipes – vegetable recipes
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Originally posted 2018-01-27 02:35:29.