Friday, November 27, 2009

My Vegetarian Thanksgiving (Photos)



I hope you all had a nice Thanksgiving!

I decided earlier this week to make a vegetable pot pie and serve it with a simple tossed salad (approximately 2 parts olive oil to 1 part white vinegar for the dressing). I used this recipe for the main dish. For a light pie crust topping, I used sheets of filo dough. I had seen Ellie Krieger do the same during a recent episode of her Food Network show, "Healthy Appetite with Ellie Krieger," in which she made chicken pot pie.



Vegetarian Pot Pie

Serves 4-6
  • 1 tablespoon unsalted butter (I used 2 tablespoons)
  • 2 small heads fennel (anise), core removed and finely chopped (I used 1 medium head)
  • 1/2 medium yellow onion, finely chopped (I used the entire onion)
  • 2 medium carrots, peeled and finely chopped (I used 3 carrots)
  • 12 ounces white button mushrooms, sliced (I used one 8-ounce package of pre-sliced mushrooms )
  • 1 small russet potato, peeled and diced small (I used 2 small potatoes)
  • 1/4 cup all purpose flour
  • 1 cup whole milk
  • 1 cup mushroom broth
  • 1 cup frozen green peas
  • 1/4 cup thinly sliced fresh chives
  • 1/4 cup chopped flat Italian parsley
  • Salt and pepper, to taste
For the crust topping:
  • 3 sheets filo dough
  • Extra virgin olive oil, for brushing
  • Grated parmesan cheese (optional)
Preheat oven to 400 degrees.

Melt the butter in a large skillet over medium heat. Add the onions, carrots and fennel and saute until the onions soften, about 2-5 minutes. Add the potatoes and mushrooms and continue cooking for about another 5-7 minutes, stirring occasionally.

Sprinkle the flour over the vegetables. Stir until the vegetables are coated with the flour. Add the milk and broth, bring to a simmer. Stir in the peas, chives and parsley, and continue cooking until thickened, about 5 minutes. Add salt and pepper, to taste.


Pour the filling into an 8-inch-by-8-inch baking dish. Brush 3 individual sheets of filo dough with olive oil (one side only) and layer on top of the filling. Tuck the excess filo along the inside edges of the baking dish.



Sprinkle the top with grated parmesan cheese and cook in the oven for about 20 minutes. Remove from the oven when the crust topping becomes golden brown. Let stand for about 5 minutes before serving.

More photos of the pot pie:





The nice thing about this main course is that it's not heavy at all. This meant that I was able to enjoy dessert afterward - a generous slice of apple pie made by my partner's mother using Granny Smith apples!



And, of course, the post-meal nap:



3 comments:

AJ said...

She actually uses four different kinds of apples to gtet the right flavor blend of sweetness and tangy tartness: roma, cortland, brayburn and granny smith apples. Yummy!

Anonymous said...

Both pies sound delicious. My Mom used to mix apples for her pie also. It does make a difference.

I do the same thing with potatoes and onions, or I mix in shallots with onions when it calls for just onions. By mixing it up you get a subtle change in flavor.

Thanks for the recipe. I want to try it.

Anonymous said...

I have been a vegetarian for 13 years, and I'm no chef.. in fact, I'm a terrible cook with little to no motivation to try and get better. Cooking for one isn't always interesting, but after finding your blog, I'm trying new things and have a reason to turn on my oven! Thank you for writing, and being an inspiration!