BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ROASTED VEGETABLE POT PIE

By:


As seen in our Night Before New Years and New Year’s Eve 2010 celebration along with standing rib roast!

Ingredients:

  • Filling:

  • 2 ounce (1 each) carrots, sliced
  • 2 ounce (1 each) Celery, diced
  • 2 ounce onions (1/2 medium), diced
  • 2 cloves garlic, sliced
  • 2 ounce (1 small) zucchini squash, diced
  • 1 ounce mushrooms (4 each),quartered
  • 1 ounce acorn squash (1/4 peeled) diced, blanched
  • 2 ounce potatoes (1 medium), blanched, diced

    2 Tablespoon tarragon, picked

    Veloute:

  • 4 tablespoons Butter
  • 4 tablespoons flour
  • 1/2 onion, large, minced
  • 1 cup stock
  • 1 cup cream

    Pastry: see recipe or buy pre-baked dough for top of the pie. At service place on top of hot vegetables with veloute.

Method:

Filling: Prepare and blanch vegetables as directed above. Brush lightly with EVOO and mix cooled and prepared vegetables together. Fill each pot pie with one scoop (1 oz) cooled thickend veloute. Add 1/4 cup mixed vegetables. Season with sea salt, coriander and pepper.  Bake 350 F for 20 minutes until 145F. Remove from oven and place lid of pie dough on top.

Veloute: melt butter in medium sauce pan; add onion and cook until translucent and aromatic; add stock and reduce by half; add cream and bring to simmer. Add tarragon. Adjust seasonings with sea salt, coriander and pepper.






TO RECIPES

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