Wednesday, October 17, 2007

Autumn Vegetable Potpie

I feel like I have been eating out of bowls for the past week. Cassoulet, soups, morning oatmeal, and now this potpie. I will be honest, I have a weakness for comfort foods. My variety of comfort foods that don't usually contain cheese, pasta or a gluten-y texture. Instead they have lots of seasonal vegetables and rich broths or sauces.

I made this vegetable potpie a couple nights ago for busy, hungry friends. The ones that work so much they forget to eat until 8pm. It is one of my favorite winter meals. I would describe it as simple to put together, hearty and fresh.

I originally found it in an Everyday Food issue from it's first year. That magazine can be bland and obvious at times but every once in awhile something sticks. I have since lost the original recipe (and am constantly improvising anyway) this is what I can remember:

Autumn Vegetable Potpie
3- parsnips
3- carrots
3- leeks
2- potatoes (sweet or a waxy variety ie: fingerling or yukon gold. if using fingerling use enough to match other vegetables in volume)
1- lb mushrooms, i like portabello or crimini
Fresh thyme...or dried
Olive oil
2 1/4- cups broth
1- cup red wine
2- tbsp corn starch
Salt and Pepper

Biscuit Topping
2-2 1/4 cups whole wheat flour
6 tbsp butter
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1/2 cup yogurt
1/4 cup milk
1/2 cup grated sharp cheddar

Cut all the vegetables into sizable pieces. Try to make them all around the same size so they cook evenly. Line them on a baking sheet and drizzle generously with olive oil. Sprinkle liberally with the thyme and season with and pepper. Roast in the oven at 400 degrees for about 20-25 minutes.

In the interim, combine 2 cups broth and the wine in a sauce pan and bring to a boil. Mix the cornstarch in the remaining 1/4 broth and add the wine mixture. Cook until thickened and then turn off the heat. Sauce will be slightly runny and that is ok if you would like it thicker add another 1 tbsp cornstarch mixed with some more broth until it reaches your desired consistency.

Make biscuits. Sift all dry ingredients together. Cut in cold pieces of the butter. I do this with my hands. It makes it easy to see where the big butter chunks are. When all the butter is incorporated add yogurt and milk. Mix together. The biscuits should not be too sticky and should come away from your hands easily. If too sticky add extra 1/4 cup flour. If too dry add more milk.

To assemble, put the roasted veggies in the bottom of a casserole dish, pour sauce over and shape biscuits by hand to cover the top. Cook in the oven at 400 for 20 minutes or until biscuits are done. Cool before eating.

Serve with salad and fresh fruit.

P.S. I know that picture sucks but it really is delicious.

1 comment:

MissRauer said...

annnd its still delicious today! Thanks for the left overs, they have kept this busy friend nourished from the heart for the last few days. Thank you love! i am eating it RIGHT NOW!