Root Vegetable Pie Recipe

Name: Root Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rutabaga, peeled and thinly sliced; 12 lb parsnip, peeled and thinly sliced; 1 lb potato, peeled and thinly sliced; 4 garlic cloves, peeled; 1 tablespoon olive oil; 1 teaspoon salt; ¾ teaspoon black pepper; 3 tablespoons flour; 2 ½ cups low-fat milk; 2 cups mushrooms, quartered; 1 ½ cups frozen pearl onions, thawed; 2 carrots, halved lengthwise and cut into 1-inch lengths; 12 lb green beans, cut 1-inch lengths; ½ teaspoon dried sage; 4 teaspoons grated parmesan cheese

Servings: persons

1 lb rutabaga, peeled and thinly sliced
12 lb parsnip, peeled and thinly sliced
1 lb potato, peeled and thinly sliced
4 garlic cloves, peeled
1 tablespoon olive oil
1 teaspoon salt
¾ teaspoon black pepper
3 tablespoons flour
2 ½ cups low-fat milk
2 cups mushrooms, quartered
1 ½ cups frozen pearl onions, thawed
2 carrots, halved lengthwise and cut into 1-inch lengths
12 lb green beans, cut 1-inch lengths
½ teaspoon dried sage
4 teaspoons grated parmesan cheese

1
In a large pot, combine the potatoes, rutabaga, parsnips, and garlic.
2
Add enough water to cover by 1 inch and bring to a boil.
3
Reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
4
Drain well and transfer to a large bowl.
5
Add the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon pepper and mash the mixture until smooth.
6
Set aside.
7
Meanwhile, preheat the oven to 425 degrees.
8
Place the flour in a large skillet over medium heat, and whisk in the milk until no lumps remain.
9
Add the mushrooms, pearl onions, carrots, and green beans and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
10
Stir in the sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
11
Spoon the mushroom mixture into a 9-inch deep-dish pie pan and spoon the mashed potato mixture on top, leaving a 1/2 inch border.
12
Sprinkle with the Parmesan cheese and bake for 15 minutes, or until the topping is lightly browned and the filling is bubbly.

930

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb rutabaga, peeled and thinly sliced, 12 lb parsnip, peeled and thinly sliced, 1 lb potato, peeled and thinly sliced, 4 garlic cloves, peeled, and more.

Yes, Root Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Root Vegetable Pie

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