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Savory Root Vegetable Pie

1 recipe of your favorite pie crust (or good quality store bought crust)
2 pounds root vegetables (carrots, parsnips, turnips, rutabaga…you can also use potatoes, sweet potatoes, or winter squash)
6 cloves garlic, minced
1 large leek, sliced thinly
1/4 C heavy cream
1/2 C Parmesan cheese
olive oil
salt and pepper to taste
1 Tbs. fresh herbs (sage, thyme, oregano)

Peel any roots you are using with tough skins (rutabaga & turnips). Dice all the roots, and toss them with the garlic, olive, salt and pepper. Roast at 400 for ~40 minutes, until soft.

Meanwhile, saute the leeks over low heat until soft and glistening, 15-20 minutes. Toss the leeks with the herbs, cream, and grated cheese.

Roll out the prepared crust and place in a deep 9″ pie plate. Fill with the leek mixture, followed by the roots. You can sprinkle extra Parmesan on top if you want. Roll out the top crust and slide it on top. Bake for 1 hour at 375, until crust is brown and the pie is bubbling. Serve warm.