With each winter brings some predictable patterns. Whether it’s more time dedicated to football or to finding a warm place to curl up with a book, we all have our winter habits. When the snow comes, my wife can’t wait to break out the cross country skis. Me? I look forward to making this yummy meal. It can be the centerpiece for a Christmas dinner or part of a simple evening with friends. The crust recipe is easy and delicious, so use it for other savory recipes.

In cooperation,

Tom Wickersham

Winter Vegetable Pot Pie

FILLING

1 1/2 quarts root vegetables (carrots, white potatoes, sweet potatoes, turnips, rutabagas), chopped into bite sizes

3 tablespoons olive oil

salt and pepper to taste

1 cup vegetable broth

1 tablespoon all-purpose flour

2 pinches each of oregano, basil, and thyme

1 large red onion, chopped

 PIE

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon salt

1/2 cup vegetable oil

1 cup soy milk

sautéed onions (from above)

roasted root vegetables in broth (from above)

1 egg beaten with 1 tablespoon water, for egg wash

For the Filling: 

1. Add root vegetables to a large bowl, and toss with 2 tablespoons of olive oil. Season with salt and pepper. Transfer to a sheet pan and roast vegetables at 350-degrees F. in a convection oven or at 425º F. in a standard oven, until slightly browned, about 20 minutes. Remove from the oven, add back to the bowl, toss with the flour, and add vegetable broth and herbs. Set aside.

2. Saute onions in 1 tablespoon of olive oil until browned, about 2 minutes. Set aside.

For the Pie: 

1.     In a large bowl, blend dry ingredients. Slowly mix in vegetable oil and soy milk, knead until dough is moist and smooth (do not overknead).

2.     Split dough into 2 disks and, using a floured rolling pin, roll dough on a lightly floured surface from the center out in each direction, forming two 12-inch circles. Press one into base of 10-inch pie pan.

3.     Add sautéed onions, then roasted vegetables in broth. Place second rolled sheet of dough on top, press the edges together, trim excess, and slice 8 two-inch slits in a radiating pattern on the top center of the pie. Brush the top with the egg wash.

4.     Bake in a 350-degree F. convection oven or 425-degree F. standard oven until the top is golden brown and the filling is bubbling hot, about 30 to 40 minutes. Remove from the oven and allow the pie to cool and set before serving.

5.     To serve, cut the pie into 4 portions, and transfer each portion onto a warmed dinner plate using a spatula.

Source: Ithaca Farmers Market Cookbook [Farm Fresh Books, 2010]