Vegetable Pot Pie

Name: Vegetable Pot Pie
Yield: Serves 4 to 6
Ingredients: 1 single-crust, pie dough; 4 tablespoons, unsalted butter; 1 , onion, chopped fine; 8 ounces, cremini mushrooms, trimmed and quartered if large or halved if small; , Salt and pepper; 1 , sweet potato (12 ounces), peeled and cut into ½-inch pieces; 8 ounces, turnips, peeled and cut into ½-inch pieces; 3 , garlic cloves, minced; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 8 ounces, Swiss chard, stemmed and cut into 1-inch pieces; 2 tablespoons, all-purpose flour; 2 cups, vegetable broth; 1 ounce, Parmesan cheese, grated (½ cup); 2 tablespoons, minced fresh parsley; 1 , large egg; 1 teaspoon, water

4 comments

We wanted a vegetable pot pie that featured a rich, flavorful gravy, a flaky, tender crust, and a hearty combination of vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

When choosing the vegetables, we thought about flavor but also about the cooking method. Delicate vegetables like asparagus or leeks turned an unappealing army green in the gravy, and they overcooked by the time the sauce was thickened and ...

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