Curry Root Vegetable Pot Pie Recipe

Directions

Ingredients :

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks

1 ¾ cups red potatoes, peeled and cut into 2-inch chunks

1 ¾ cups parsnips, peeled and cut into 2-inch chunks

1 ¾ cups carrots, peeled and cut into 2-inch chunks

2 tablespoons olive oil

sea salt and ground black pepper to taste

1 tablespoon butter

1 cup chopped onion

2 tablespoons butter

1 ½ cups vegetable broth

½ cup whole milk

3 tablespoons all-purpose flour

1 ½ teaspoons curry powder, or more to taste

1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Methods :

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.

Step 3

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.

Step 4

Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.

Step 5

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.

Step 6

Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.

Step 7

Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.