Midwinter Root Vegetable and Herb Pie
Serves 8Prep 45m · Cook 1hDinnerHoliday
On the longest night of the year my family eats a pie with everything the cellar has left, a habit my great-grandmother carried over on the boat and refused to explain. She said only that a full pie on a dark night meant the year had kept its promise. We cut it in silence, and then someone always laughs, and then it is properly winter.
Ingredients
- 2 sheets all-butter pie dough (homemade or store-bought), chilled
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small celery root, peeled and diced
- 1 pound Yukon Gold potatoes, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable stock
- 1/2 cup heavy cream
- 1 tablespoon whole-grain mustard
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- Salt and black pepper to taste
- 1 egg beaten with a splash of water, for brushing
Instructions
- Warm the oil and butter in a large pot over medium heat. Cook the onion until soft, about 6 minutes.
- Add the carrots, parsnips, celery root, and potatoes with a big pinch of salt. Cook, stirring, for 10 minutes.
- Stir in the garlic and flour and cook 2 minutes. Add the stock gradually, stirring, and simmer until the vegetables are just tender, about 10 minutes.
Recipe by Marta J.