VCE: Winter Vegetable Pot Pie

[Guest guest]

I know this book of the week doesn't start until tomorrow, but I finally had

some time _and_ the week's book, so here goes...I have included the Herb

Bechamel which is an ingredient in the stew, it's listed under Serving Ideas in

the Bechamel sauce.

 

Marie

 

 

* Exported from MasterCook *

 

Winter Vegetable Pot Pie

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Puff Pastry Sheet (frozen) -- thawed

2 Cups Herb Bechamel -- see Bechamel Sauce, under Serving Ideas

1 1/2 Pounds Butternut Squash -- peeled and diced into 1-inch cubes

Flour -- for dredging

2 Tablespoons Olive Oil

2 Tablespoons Butter

16 Shallots -- or boiling onions, peeled and left whole

1 Small Celery Root

1 Lemon -- juice of

3 Parsnips -- peeled and diced

2 Kohlrabi -- or turnips, peeled and cut into wedges

5 Medium Carrots -- cut into 2-inch lengths

Salt and Pepper -- freshly ground

4 Sprigs Thyme

1/2 Cup Cream -- or milk

1 Egg -- beaten

 

Choose a 2-quart souffle' or gratin dish or four individual 2-cup casseroles.

Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish.

Cut out leaves or other decorative shapes from the scraps. Refrigerate the

pastry until needed. Have the bechamel cooking in a double boiler while you

prepare the vegetables.

 

Toss the squash in flour, letting the excess fall away. Heat the oil and butter

in a large skillet and add the squash and shallots. Saute' over medium heat

until browned and tender, 20 to 30 minutes, stirring occasionally so that they

color evenly. Transfer to the baking dish.

 

Peel the celery root, dice it into 1-inch cubes, and put them in the bowl with

the juice plus water to cover. Parboil the remaining vegetables in salted water

until tender but still a little firm. Drain, then parboil the celery root for 1

minute. Combine all the vegetables, season with salt and pepper, and transfer

the stew to the dish. Tuck in the thyme springs.

 

Mix the bechamel and cream and pour it over the vegetables, allowing the sauce

to fall between the cracks. Refrigerate if baking later, then bring to room

temperature before baking.

 

When ready to bake, preheat the oven to 425 degrees F. Remove the pastry from

the refrigerator and lay it on top of the vegetables. Brush the top side with

egg, add any decorations, and glaze them, too. Bake for 12 minutes, then lower

the head to 350 degrees F and continue baking until the crust is golden and

puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few

minutes, then serve.

 

Source:

" Vegetarian Cooking for Everyone (Vegetable Stews and Sitr-Fries), p.

259 "

 

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Per Serving (excluding unknown items): 481 Calories; 22g Fat (38.9% calories

from fat); 8g Protein; 70g Carbohydrate; 16g Dietary Fiber; 88mg Cholesterol;

173mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 4 Fat.

 

Serving Ideas : Dairy-free variation: Make the sauce with any vegetable stock,

Quick Mushroom Stock, or soy milk, using 2 1/2 cups in all. Saute' the

vegetables in olive oil. Replace the puff pastry with Yeasted Tart Dough with

Olive Oil.

 

NOTES : Topping a stew with a puff pastry lid makes an impressive dish even if

you use frozen puff pastry, which I usually do. The vegetable amounts given

here are really suggestions. Salsify, parsley root, and other vegetables are

wonderful additions if you have the good fortune to come across them. Oyster

mushrooms, Brussels sprouts, fennel, and Jerusalem artichokes are other good

candidates for this stew. Except for the oyster mushrooms, the vegetables

should be parboiled before being added to the final dish.

 

This stew is a little more elaborate to make than other dishes, but while the

sauce is cooking you can prepare the vegetables, and the whole dish, minus the

pastry, can be put together hours or a day in advance of baking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Bechamel Sauce

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Gratins & Casseroles Sauces & Condiments

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk -- or vegetable stock

1/4 Cup onion -- finely diced

Aromatics -- 1 bay leaf, 3 parsley sprigs, 2 thyme

sprigs

3 1/2 Tablespoons butter

3 1/2 Tablespoons flour

salt and freshly ground white pepper

nutmeg -- grated

 

Heat the milk with the onion and aromatics in a heavy saucepan over medium heat.

Turn it off just before it boils and set aside for 15 minutes to steep.

 

In another saucepan, make the roux by melting the butter, adding the flour, and

stirring constantly over medium heat for 2 minutes. Quickly pour the milk

through a strainer into the roux and whisk until thickened. Stir until the

sauce comes to a boil. Set the pan over very low heat or transfer to a double

boiler. Cook for 25 to 30 minutes, stirring occasionally. Season with salt,

pepper, and nutmeg to taste. If you're not ready to use the sauce right wawy,

lay a piece of plastic wrap directly on the surface to prevent a skin from

forming.

 

Source:

" Vegetarian Cooking for Everyone "

Yield:

" 2 Cups "

 

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Per Serving (excluding unknown items): 770 Calories; 57g Fat (65.7% calories

from fat); 20g Protein; 47g Carbohydrate; 2g Dietary Fiber; 175mg Cholesterol;

651mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 2 Non-Fat Milk; 11

Fat.

 

Serving Ideas : Herb Bechamel: To the finished sauce, add 1/3 to 1/2 cup

chopped herbs: chervil, thyme, and tarragon, or chopped parsley mixed with the

other herbs of your choice.

 

Rich Bechamel: Add 1/2 cup or more cream to the finished sauce.

 

Nondairy Bechamel: Replace the butter with olive or vegetable oil. For liquid,

use soymilk or a vegetable stock that best complements the dish.

 

Cheese Bechamel: When the sauce is finished, stir in 1/2 to 1 cup grated sharp

Cheddar, Swiss, or Gruyere and season with a pinch of cayenne and 2 to 3

teaspoons Dijon mustard. A cheese sauce is traditional - and good - with

cauliflower, cabbage, and broccoli.

 

NOTES : Although it's not traditional, I always steep a little onion and some

aromatics in the milk to make a better-tasting sauce. This recipe makes a sauce

of medium thickness.

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