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Vegetable Pot Pie with Celeriac

Ingredients for the stew:

  • One medium celeriac root, cubed

  • ½ medium onion, chopped

  • 1 medium zucchini

  • 2 cloves garlic, chopped

  • ½ cup chopped carrots and potatoes

  • ½ teaspoons of dried rosemary and sage

  • ½ cup frozen peas

  • 1 tablespoon arrowroot powder

  • 1 tablespoon olive oil 

  • 2 cups broth to cover all vegetables

  • salt/pepper to taste

Ingredients for the Crust

  • 1 cup flour

  • 4 tablespoons butter

  • 4 tablespoons vegetable shortening

  • 2-3 tablespoons ice cold water

Cooking Instructions:

  • Make pie crust (follow these steps) and refrigerate while making the stew part

  • Chop all vegetables and sauté with oil until soft in an oven safe pot

  • Add arrowroot powder, broth, season with salt/pepper/herbs to taste. Simmer for at least 30 minutes 

  • Meanwhile, preheat oven at 375ºF

  • Roll out pie crust to ½ inch thick, make rounds and lay them on top of the stew 

  • Bake in oven for 30 minutes or until crust is nicely brown and stew is bubbly

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