Winter Root Pie Recipe

Name: Winter Root Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 large rutabaga (1-inch cubes); 2 turnips (1-inch cubes); 2 parsnips (1-inch cubes); 1 large carrot (chopped); 1 large celery (chopped); 3 garlic cloves (minced); 1 medium onion (chopped); 3 tablespoons fresh rosemary (roughly chopped); 1 (8 ounce) can vegetable broth; 2 tablespoons flour; 2 (9 inch) vegan pie crusts; 1 tablespoon olive oil; salt

Servings: persons

1 large rutabaga (1-inch cubes)
2 turnips (1-inch cubes)
2 parsnips (1-inch cubes)
1 large carrot (chopped)
1 large celery (chopped)
3 garlic cloves (minced)
1 medium onion (chopped)
3 tablespoons fresh rosemary (roughly chopped)
1 (8 ounce) can vegetable broth
2 tablespoons flour
2 (9 inch) vegan pie crusts
1 tablespoon olive oil
salt

1
Saute the onion over medium high heat until tender.
2
Add the garlic, rosemary, carrots, and celery.
3
Cook until tender.
4
Add the root vegetables and cover.
5
Cook until slightly tender.
6
Add the vegetable broth and bring to a slow boil.
7
Stir in the flour to thicken.
8
Make a pie with the crusts and cook at 375 until the crust is golden brown.

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 13 ingredients. The key ingredients include: 1 large rutabaga (1-inch cubes), 2 turnips (1-inch cubes), 2 parsnips (1-inch cubes), 1 large carrot (chopped), and more.

Yes, Winter Root 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.

Winter Root Pie

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