Savory Root Vegetable Pie Recipe

I like root greens. They’re so nutritious and stuffed with taste! They’re additionally good and hearty and excellent in a savory pie. In actual fact, the basis vegetable pot pie recipe I’ll share with you at this time is impressed by the savory pies in The Lord Of The Rings. This savory vegetable pie is an actual winner and positive to please pie lovers all over the place!

This recipe for Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Greens is definitely from an entire cookbook dedicated to meals from imaginary iconic worlds. It’s known as GASTRONOGEEK: 42 Recipes from Your Favourite Imaginary Worlds by Thibaud Villanova and Maxime Léonard and is printed by Hachette E-book Group.

They share recipes impressed by popular culture favourite films, comics, manga, tv collection, and literature. This makes cooking extra enjoyable and it additionally makes for actually enjoyable theme nights! Naturally, I used to be instantly drawn to The Lord of the Rings fandom and the Butterbur’s Savory Pie Recipe since we love Tolkien and savory pies.

Here’s a little bit of meals for thought:

“If extra of us valued meals and cheer and track above hoarded gold, it will be a merrier world.”

― J.R.R. Tolkien

Root Vegetable Pot Pie, Impressed By The Savory Pies In The Lord Of The Rings

Excerpted from GASTRONOGEEK: 42 Recipes from Your Favourite Imaginary Worlds by Thibaud Villanova and Maxime Léonard. Copyright © 2020. Accessible from Operating Press, an imprint of Hachette E-book Group, Inc. Right here is my affiliate hyperlink to the e book on Amazon.

THE LORD OF THE RINGS 

APPETIZER 

Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Greens

Serves 4 – Preparation time: 15 MIN – Cooking time: 1 HOUR

It’s all the time with emotion that Samwise Gamgee recounts the epic story that led him and Mr. Frodo Baggins out of the Shire. Much more stirring is he when he tells the tales of the Elven feasts or the meager meals he and Frodo took on their journey as they roamed the huge lands of Center-earth. From Buckland to the Barrow-downs, from Lothlórien to Mordor, you’ll uncover right here, courageous adventurer, these issues by which you’ll relive among the recollections of Samwise Gamgee, son of Hamfast the Gaffer, who went from gardener to grasp of the Shire.

Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Greens

First, clear you’re employed floor and collect your hearty pot pie substances.

• 2 rutabagas
• 2 parsnips
• 2 Agria or Yukon Gold potatoes
• ¼ small cooking pumpkin (may substitute candy potatoes)
• 2 tablespoons of olive oil
• 5 cups contemporary spinach
• 2 teaspoons unsalted butter
• pinch of Kosher salt and freshly floor black pepper
• 3 giant eggs
• 1¼ cups crème fraîche
• Pinch of quatre épices spice mix (French mix of herbs)
• 2 sheets store-bought puff pastry dough

To make this rustic pie, a specialty served in The Prancing Pony by innkeeper Barliman Butterbur, put together the greens for the filling utilizing the detailed directions beneath. You’ll then prepare dinner the rutabagas, parsnips, and potatoes earlier than including them to the pie. As a substitute of a conventional pie crust, we use pre-made puff pastry sheets which makes it really easy that you may’t fail. Plus, you’ll love the flaky puff pastry crust on this gourmand root veggies pie! This dish is ideal for a chilly wintery night time. Go forward and pull out your pie dish and make some savory root vegetable pot pies with flaky crust!

Printable Vegetable Pot Pie Recipe Card

Root Vegetable Pot Pie – Butterbur’s Savory Pie

Scrumptious savory pie with beautiful flaky pastry crust and root vegetable filling.

Complete Time

1 hour, quarter-hour

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Elements

• 2 rutabagas
• 2 parsnips
• 2 Agria or Yukon Gold potatoes
• ¼ small cooking pumpkin
• 2 tablespoons (30 ml) olive oil
• 5 cups (150 g) contemporary spinach
• 2 teaspoons (10 g) unsalted butter
• Salt and freshly floor black pepper
• 3 giant (165 g) eggs
• 1¼ cups (300 ml) crème fraîche
• Pinch of quatre épices spice mix (French mix of pepper, cloves, nutmeg and dried ginger)
• 2 sheets (400 g) store-bought puff pastry dough

Directions

1. Preheat the oven to 350°F (180°C).
2. Peel the rutabagas, parsnips, and potatoes. Set them apart.
3. Peel the pumpkin and scrap out the seeds. Slice the flesh into ⅓-inch (1 cm)-thick slices, and place them in a stockpot. Drizzle the slices with the olive oil. Prepare dinner over low warmth for half-hour, stirring sometimes to forestall the items from sticking collectively; drain, and put aside.
4. Wash and dry the spinach. Prepare dinner the spinach within the butter simply till wilted. Alter seasonings to style, then switch the spinach to a plate or colander to empty.
5. Prepare dinner the remaining peeled greens in separate saucepans of boiling salted water to protect their particular person flavors, simply till barely softened. Take away the greens from the saucepans, immerse them briefly in a bowl of ice water to cease the cooking, then take away them to empty. As soon as cooled, thinly slice them.
6. In a big bowl, beat the eggs with a fork, add the creme fraiche, and stir to mix. Season with a pinch of salt and pepper and the quatre épices spice mix; put aside.
7. Line the underside a tart pan with a circle of parchment paper.
8. Reduce the puff pastry into two circles, one measuring 9. inches (24 cm) and the opposite 8 inches (20 cm) in diameter.
9. Prick the dough circles with a fork, and line the underside of the tart pan with the bigger circle. Fill the tart with layers of the cooked greens, including them on this order: the spinach, slices of rutabaga, slices of pumpkin, potatoes, and parsnips. Pour the egg combination into the pan to cowl the greens.
10. Place the remaining dough disk on prime. Crimp the sides of the dough circles collectively to seal them fully, then bake till golden on prime, about half-hour.

Vitamin Details

Root Vegetable Pot Pie – Butterbur’s Savory Pie

Serves: 4

Quantity Per Serving:
Energy		773.75 kcal
% Each day Worth*
Complete Fats 30.36 g		46.2%
	Saturated Fats 12.48 g	60%
	Trans Fats 0.09 g
Ldl cholesterol 162.27 mg		54%
Sodium 1651.34 mg		68.8%
Complete Carbohydrate 108.18 g		36%
	Dietary Fiber 14.56 g	56%
	Sugars 18.33 g
Protein 21.59 g

Vitamin A 84.61 %		Vitamin C 111.09 %
Calcium 36.09 %		Iron 42.78 %

* P.c Each day Values are based mostly on a 2,000 calorie food regimen. Your each day values could also be increased or decrease relying in your calorie wants.

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