Roasted Root Vegetable Pot Pie is comfort food at its best! Carrots, turnips and celery root are roasted, combined with caramelized shallots and fresh herbs, tossed in a creamy Parmesan sauce and then topped with puff pastry.
As a fan of all root vegetables, I love to make my Roasted Root Vegetable Pot Pie on a cold winter night. When prepared properly, root vegetables are delicious — and good for you too!
In this recipe, roasting enhances the sweetness of the carrots, turnips and celery root. The caramelized root vegetables are then blended with a tangy Parmesan cheese sauce spiked with fresh herbs, and topped off with a layer of puff pastry. Beautiful to look at and satisfying to eat — what more could you ask for? Well, maybe a piece of our Sticky Ginger Cake (page 248 in my cookbook Fresh Tastes) with whipped cream, to finish off the meal.
Roasted Root Vegetable Pot Pie
- Yield: 8 servings 1x
- Category: main dish, comfort food
- 1/2 cup unsalted butter, divided
- 2 medium shallots, halved
- 2 teaspoons sugar
- 2 large carrots, peeled and cut into 1/2-inch square pieces
- 1 turnip, peeled and cut into 1/2– inch square pieces
- 1 celery root, peeled and cut into 1/2-inch square pieces
- Olive oil cooking spray
- 1/3 cup all-purpose flour
- 2 1/2 cups milk (whole, 2 percent or skim)
- 2/3 to 1 cup (3 to 4 ounces) grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1/3 cup chopped fresh Italian parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten
- 1 sheet frozen puff pastry, thawed
- Preheat oven to 400 degrees.
- In a large skillet, melt 1/4 cup butter over medium-low heat. Add shallots, cover and cook, stirring occasionally for 15 to 20 minutes or until tender. Increase heat to medium; add sugar and continue cooking, stirring, for 6 to 8 minutes or until caramel-colored. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside.
- While the shallots are cooking, place the carrots, turnip and celery root in a shallow roasting pan and spray with olive oil; toss. Roast, stirring occasionally, for 30 to 35 minutes or until tender when pierced with a fork. Add to the pie dish with the shallots.
- In a medium saucepan, melt the remaining 4 tablespoons butter over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly; cook for 6 to 8 minutes or until thickened. Add Parmesan cheese, stirring until melted. Stir in thyme and parsley; season to taste with salt and pepper. Pour into the pie dish and stir well.
- Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (using scraps to decorate the top, if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center to allow steam to escape. Place on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Remove from oven and cool 5 minutes before serving.
MAKE AHEAD: Pot pie can be assembled (but not baked) earlier in the day, covered and refrigerated. Bring to room temperature before baking.
VARIATION: Add 1 to 1 1/4 cups chopped ham (preferably country ham). Stir in with the thyme and parsley.