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1
To make the crust, combine the whole wheat flour, spelt flour, baking powder, and salt in a food processor and process for 10 seconds to mix.
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2
Separately, whisk the water, olive oil, and maple syrup together, then pour over the flour mixture and pulse just until the dough comes together.
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3
Gather the dough and form it into a round flat disk, or if making individual potpies, form it into 6 disks.
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4
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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5
Preheat the oven to 400F and line a large baking sheet with parchment paper.
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6
To make the root vegetables, combine the paprika, allspice, cinnamon, and salt in a large mixing bowl.
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7
Slowly pour the extra-virgin olive oil into the bowl, whisking all the while, to make a smooth paste.
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8
Add the turnip, parsnips, rutabaga, sweet potato, squash, and potatoes and toss until evenly coated.
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9
Spread the vegetables in a single layer on the prepared pan (using two pans if need be).
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10
Bake for 25 to 30 minutes, until tender.
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11
Remove the vegetables and lower the oven temperature to 350F.
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12
Meanwhile, make the saute.
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13
Heat the olive oil in a large saute pan over medium heat, then add the onion, salt, and caraway seeds and saute until the onions are golden, about 4 minutes.
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14
Add the carrots, celery, and mushrooms and saute for 4 minutes.
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15
Transfer the sauteed vegetables to a bowl.
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16
To make the sauce, use the same saute pan over medium-low heat.
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17
Add the clarified butter, and once it melts, whisk in the flour to make a paste.
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18
Slowly pour in the broth, whisking all the while, and continue whisking until velvety smooth.
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19
Stir in the salt, pepper, and nutmeg.
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20
If the sauce is too thick, add a small amount of additional broth.
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21
To assemble the potpie, combine the root vegetables, sauteed vegetables, and sauce and stir until well mixed.
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22
On a lightly floured surface, roll the dough out to a circle 2 inches larger than your pie pan, or if using individual 1 1/2-cup ramekins, divide into 6 portions and roll each out to a circle 1 inch larger than the ramekins.
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23
Fill the pie pan or ramekins with the vegetable mixture and gently place the dough over the filled dish or ramekins.
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24
Fold over the edges of the dough and crimp the edge with your fingers or a fork to seal.
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25
Cut a few steam vents in the crust.
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26
Bake for 20 to 30 minutes, until the crust is golden brown and the juices are bubbling.
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27
Serve hot.
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28
Root Vegetable and Chicken Potpie: Substitute 1 1/2 cups of diced cooked chicken for one of the root vegetables.
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29
Fold the chicken in when you combine the root vegetables, sauteed vegetables, and sauce.
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30
If the mixture is too dry, add another 1/2 cup of broth.
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31
Store in a covered container in the refrigerator for 5 days or in the freezer for 3 months.
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32
(per serving)
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33
Calories: 530
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34
Total Fat: 26.9 (6.1g saturated, 15.1g monounsaturated)
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35
Carbohydrates: 68g
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36
Protein: 9g
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37
Fiber: 11g
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38
Sodium: 770mg
