it was a rainy weekend here in georgia. i spent the day in the kitchen...making some comfort food. i had several local roots on hand so i decided to make a roasted veggie pie. i used carrots, turnips, kohlrabi, and radishes but you could use what you have available. it ended up to be a perfect meal for a rainy day.
ingredients
a pie crust, pre-made or store bought
4 large cloves garlic
4 cups root veggies...
1/2-3/4 cup veggie stock
2 Tbsp olive oil, divided
1/2 pound cremini mushrooms
2 large sweet potatoes
2 Tbsp butter, peeled
1/4 cup chopped pecans
salt to taste
directions
the veggies:
-pre-heat oven to 425 degrees
-roughly chop your root veggies
-toss in 1 Tbsp olive oil and spread onto parchment paper, salt to taste
-place the unpeeled garlic cloves on sheet to roast them as well
the sweet potatoes
-peel and dice sweet potatoes
-place in pot with cold water, boil until soft
-drain, put in kitchen aid (or use hand held mixer), add roasted garlic, and butter
-mash potatoes, cool
-slice the mushrooms
-put the remaining 1 Tbsp of olive oil in a pan
-saute the sliced mushrooms in the remaining olive oil for a couple of minutes...salt to taste
-add the stock little by little- you just want the mushrooms to cook and absorb the flavor of the stock
-cool the mushrooms while you prepare the pie crust
-lower the oven temp to 350 degrees
-spread your mushrooms on the bottom of the pie crust
-add the next layer of the root vegetables
-add the final layer of the sweet potatoes
-place in the oven and cook for 20 minutes
-spread the pecans on the top and place in oven for another 5 minutes or until the crust begins to brown