Curry Root Vegetable Pot Pie recipe
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Ingredients
- 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks 1 ¾ cups parsnips, peeled and cut into 2-inch chunks 1 ¾ cups carrots, peeled and cut into 2-inch chunks 2 tablespoons olive oil sea salt and ground black pepper to taste 1 tablespoon butter 1 cup chopped onion 2 tablespoons butter 1 ½ cups vegetable broth ½ cup whole milk 3 tablespoons all-purpose flour 1 ½ teaspoons curry powder, or more to taste 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
Nutrition Info
- 517.9 caloriescarbohydrate: 52.5 gcholesterol: 13 mgfat: 31.6 gfiber: 5.3 gprotein: 7.4 gsaturatedFat: 9.4 gservingSize: -sodium: 355.6 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Curry Root Vegetable Pot Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil, season with sea salt and black pepper.
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Heat 1 tablespoon butter in a pot over medium heat, cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter, season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture, stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.