This Meatless Monday, go down South with Damaris’ fall root vegetable pot pies!
The leaves are crunching on the ground and root vegetables are abundant. Why not make some individual pot pies that are sure to warm your belly & soul?
Root vegetables are a fall and winter staple—but what exactly is a root vegetable?
Well, a root vegetable is any vegetable that grows in the ground like a root. So, potatoes, turnips, parsnips, and carrots are just a few examples of these hearty veggies.
Root vegetables are typically ready for harvest around fall, and because of their hardy nature, they keep well through the winter months with little to no preservation techniques required.
In this recipe, Damaris Phillips puts together an instant hit that will last well through the fall and winter months. It may take a bit of prep work, but the payoff is amazing—we promise!
Basically, there are 3 parts to this recipe. First, you have to chop and roast all your root vegetables. While these are roasting in the oven, prepare your mushroom veloute, or sauce, that will coat all the wonderful vegetables. Third, prepare your cornmeal crust that will top each pot pie.
Now it’s time to assemble! Combine the roasted root vegetables with the mushroom veloute. Scoop the filling evenly into 4 ramekins. Then cover each ramekin with the cornmeal crust, and make sure to poke vents for the steam.
After 25 minutes, you will have delicious, veggie pot pies ready to eat on Meatless Mondays!
Tip: If you don’t need all 4 pot pies, you can either halve the recipe, or save 2 for later! Freeze the uncooked pot pies and heat them up later when you’re ready for ‘em!
