Root Vegetable Pot Pie Recipe

Name: Root Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 Tablespoon olive oil; 1 Tablespoon unsalted butter; 3 carrots, peeled and cut into 1/4-inch pieces, (about 2 cups); 2 Cup peeled and 1/2-inch diced rutabaga; 2 parsnips, peeled and cut into 1/4-inch pieces, (about 1 cup); 1/4 Cup diced leeks, white and light green parts only; 2 Teaspoon fresh thyme leaves; 1 Teaspoon finely chopped garlic; 1 bay leaf; 1/2 Cup dry white wine or water; 1 Pound small red potatoes, washed and quartered; 2 Cup reduced sodium chicken or vegetable broth; 2 Tablespoon cornstarch; 2 Tablespoon cold water; 1/2 (1 kg) tube store-bought polenta, cut into 12 rounds; 1 Cup grated cheddar cheese

Servings: persons

2 Tablespoon olive oil
1 Tablespoon unsalted butter
3 carrots, peeled and cut into 1/4-inch pieces, (about 2 cups)
2 Cup peeled and 1/2-inch diced rutabaga
2 parsnips, peeled and cut into 1/4-inch pieces, (about 1 cup)
1/4 Cup diced leeks, white and light green parts only
2 Teaspoon fresh thyme leaves
1 Teaspoon finely chopped garlic
1 bay leaf
1/2 Cup dry white wine or water
1 Pound small red potatoes, washed and quartered
2 Cup reduced sodium chicken or vegetable broth
2 Tablespoon cornstarch
2 Tablespoon cold water
1/2 (1 kg) tube store-bought polenta, cut into 12 rounds
1 Cup grated cheddar cheese

1
1.Preheat broiler to high.
2
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
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
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.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 2 Tablespoon olive oil, 1 Tablespoon unsalted butter, 3 carrots, peeled and cut into 1/4-inch pieces, (about 2 cups), 2 Cup peeled and 1/2-inch diced rutabaga, and more.

Yes, Root Vegetable Pot 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 Pot Pie

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