Winter Root Pie
Ingredients
- 1 large rutabaga (1-inch cubes) ⓘ
- 2 turnips (1-inch cubes) ⓘ
- 2 parsnips (1-inch cubes) ⓘ
- 1 large carrot (chopped) ⓘ
- 1 large celery (chopped)
- 3 garlic cloves (minced) ⓘ
- 1 medium onion (chopped) ⓘ
- 3 tablespoons fresh rosemary (roughly chopped) ⓘ
- 1 (8 ounce) can vegetable broth ⓘ
- 2 tablespoons flour ⓘ
- 2 (9 inch) vegan pie crusts ⓘ
Instructions
- Saute the onion over medium high heat until tender.
- Add the garlic, rosemary, carrots, and celery.
- Cook until tender.
- Add the root vegetables and cover.
- Cook until slightly tender.
- Add the vegetable broth and bring to a slow boil.
- Stir in the flour to thicken.
- Make a pie with the crusts and cook at 375 until the crust is golden brown.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).