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1
Preheat oven to 400 degrees F.
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2
Heat the canola oil and butter in a large ovenproof skillet over medium-high heat.
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3
When the butter melts, add the carrots, sweet potatoes, white mushrooms, zucchini, and peppers, and stir to coat.
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4
Cook until the mushrooms give up their juices, season with salt and pepper, and roast in the oven until the potatoes are tender, about 20 minutes.
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5
Remove and let cool to room temperature.
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6
While the vegetables are roasting, begin the sauce.
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7
Combine the milk, onion, bay leaf, cloves, nutmeg, thyme, parsley stems, and mint stems in a heavy-gauge, non-corrosive saucepan over medium heat.
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8
In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma, and then remove from the heat.
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9
When the milk is fairly hot, pour a small amount of it into the roux, stirring until the milk is thoroughly blended in.
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10
Return this to the remaining milk, and simmer for 15 minutes, stirring frequently.
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11
Remove from heat, strain and whisk in yogurt and Parmesan cheese.
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12
Season, to taste, with white pepper, and salt if needed.
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13
Place a piece of plastic wrap on the surface and set aside.
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14
Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 6 rounds 8-inches in diameter.
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15
Fold roasted vegetables into the sauce and spoon the mixture evenly into 6 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg.
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16
Top each with a circle of pastry, draping the crust over the rim.
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17
Brush the tops of the pastry with the egg wash and bake at 400 degrees F until golden, about 12 to 15 minutes.
