How To Make Winter Vegetable Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 9-inch pie crust
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small butternut squash, peeled, seeded, and diced
- 1 cup Brussels sprouts, halved
- 1 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 2 minutes.
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Add the carrots, parsnips, butternut squash, Brussels sprouts, frozen peas, dried thyme, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
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In a small bowl, whisk together the vegetable broth and flour until well combined. Pour the mixture into the skillet and stir to coat the vegetables.
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Cook for an additional 5 minutes, or until the mixture thickens. Remove from heat and stir in the heavy cream.
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Transfer the vegetable mixture to the prepared pie crust. Spread it out evenly.
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Place the pie crust with the vegetable filling in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 340kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 27mg
- Sodium : 580mg
- Total Carbohydrates : 41g
- Dietary Fiber : 8g
- Sugars : 10g
- Protein : 7g
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