Vegetable Pot Pie with Celeriac
Watch Kit make it on our Facebook Page
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