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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
On a large rimmed baking sheet, toss the yams, parsnips, and carrots together.
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3
Drizzle with olive oil to coat, and sprinkle with salt.
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4
Spread out the vegetables in a single, even layer.
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5
Roast, stirring a couple of times, until tender and browned, about 20 minutes.
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6
Reduce the oven heat to 400 degrees F. In a large saucepan over medium heat, melt the measured butter.
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7
Add the onion and cook, stirring, until golden brown, about 10 minutes.
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8
Sprinkle the measured flour over the top and whisk in.
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9
Add the sage.
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10
Cook for a few minutes until bubbly.
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11
Slowly add the vegetable broth or water, whisking constantly until smooth.
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12
Whisk in the milk.
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13
Add the roasted vegetables to the sauce.
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14
Stir to combine.
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15
Taste and season with additional salt, if necessary, and black pepper.
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16
Cover to keep warm.
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17
(If the mixture sits too long it will thicken; just add a bit more broth or water to loosen it up, rewarming it gently before filling the ramekins.)
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18
Coat 4 (1-1/2-cup) or 6 (1-cup) ramekins or baking dishes with unsalted butter.
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19
On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick.
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20
Cut out 4 or 6 circles, depending on the number of ramekins youre using; the circles should be slightly larger than the diameter of your ramekins.
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21
Divide the filling among the ramekins and brush the edges with the egg-and-water mixture.
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22
Top with the circles of puff pastry, pressed down along the edges (let the puff pastry drape over the sides of the ramekins).
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23
Brush the pastry with the egg wash. Bake until bubbly and the pastry is brown and puffed, about 20 to 25 minutes.
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24
Serve immediately.
