Filed Under: Under 20 Mins

Root Vegetable Pot Pie

Wine and herbs impart a rich, hearty flavor into this warm and comforting one-pot root vegetable dish. Store-bought polenta and cheddar makes a quick and delicious crust to top it all off.

April 8th, 2012

Recipe by Paula Bowman

Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 carrots, peeled and cut into 1/4-inch pieces, (about 2 cups)
  • 2 Cups peeled and 1/2-inch diced rutabaga
  • 2 parsnips, peeled and cut into 1/4-inch pieces, (about 1 cup)
  • 1/4 Cups diced leeks, white and light green parts only
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon finely chopped garlic
  • 1 bay leaf
  • 1/2 Cups dry white wine or water
  • 1 pound small red potatoes, washed and quartered
  • 2 Cups reduced sodium chicken or vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 (1 kg) tube store-bought polenta, cut into 12 rounds
  • 1 Cup grated cheddar cheese
Directions
  1. Preheat broiler to high.

  2. In a Dutch oven, heat olive oil and butter over medium heat. Add carrots, rutabaga, parsnips, leeks, thyme, garlic and bay leaf; season with salt and pepper. Cook until vegetables are golden brown and beginning to soften, about 8 minutes.

  3. Pour wine into pan, reduce by half while scraping any flavourful browned bits from the bottom of the pan. Add potatoes and vegetable or chicken broth; stir and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Stir cornstarch and water together until blended. Stir into sauce and boil gently for 2 minutes or until thickened.

  4. Cover top of root vegetables with rounds of polenta, overlapping as necessary and sprinkle with cheddar cheese. Bake under broiler until cheese is melted and polenta is heated through and golden brown, about 5 minutes.

Nutrients Per Serving

Nutrients per serving: 732 calories, 14 g fat, 203 mg calcium, 202 mg sodium, 131 g carbohydrates, 17 g fiber, 20 protein. Good source of Vitamin D.

Root Vegetable Pot Pie
Photography by Carlo Mendoza

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