Photo: Priscilla Du Preez
Root Vegetable Potpie
12 ingredients
openrecipes
You can easily vary the root vegetables in this delicious dish. Shop at a farmers’ market for the best selection of rutabagas, potatoes, turnips and other seasonal root vegetables. Buy enough to yield a heaping 6 cups of chopped vegetables.
Estimated Nutrition (whole recipe, rough)
996
Calories
20g
Protein
27g
Fat
164g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 sweet potato, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 4 fresh thyme sprigs, plus 1 Tbs. leaves
- 1/4 cup olive oil
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 1/2 cups vegetable broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes