Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Winter Root Vegetable Potpie with Cream Cheese Crust

Winter Root Vegetable Potpie with Cream Cheese Crust

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Winter Root Vegetable Potpie with Cream Cheese Crust
3/4 cup Unsalted butter, room temperature
3 oz Cream cheese, cold and cut into 3 pieces
11/4 cup All purpose flour
1/4 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 cup Vegetable broth
1 lb Medium onion, coarsley chopped
2 teaspoon Garlic clove, finely chopped
3 each Peeled thinly sliced carrots
2 cup Large parsnips, peeled and thinly sliced
1 lb Idaho Potatoes, peeled, cut into 3/4" cubes
1/2 cup Fresh celery root, peeled and coarsely chopped
2 each Leeks, white parts only, cleaned and sliced
2 tablespoon Finely chopped parsley
1 tablespoon Chopped fresh thyme
3/4 teaspoon Kosher salt

directions:

1. Prepare crust topping. In a large bowl, using an electric mixer on low speed, beat 1/2 cup butter and cream cheese until smoothly blended, about 45 seconds. Sift 1 cup flour and salt on top of cream cheese mixture and sprinkle in 3/4 tsp. black pepper. Mix until dough holds together and forms large clumps that come away from sides of bowl, about 30 seconds.
2. Form dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 45 minutes to 1 hour, until dough is firm enough to roll out without sticking.
3. While dough chills, prepare sauce and filling. Preheat oven to 375 degrees F. Have ready a 9-by-2-inch round baking dish or glass pie plate.
4. For sauce, melt 2 tbsp. butter over low heat in a large saucepan. As soon as butter melts, add 2 tbsp. flour and increase heat to medium. Using a wooden spoon and stirring constantly, cook butter and flour until mixture is bubbling and just beginning to turn golden, about 1 minute. Whisking constantly, slowly pour in vegetable broth. Keep whisking until sauce is smooth. Bring to a gentle boil, adjusting heat as necessary, and cook for 5 minutes.
5.Sauce will begin to thicken slightly, to the consistency of a thick syrup. Set aside.
6. For filling, in a large skillet, heat remaining butter over medium heat until it begins to bubble gently. Add onion and garlic and cook, stirring often, until onion softens, about
5 minutes. Add onion mixture to sauce and stir in carrots, parsnips, potatoes, celery root, and leeks. Return saucepan to medium heat and cook, stirring often, for about 10 minutes, adjusting heat to keep liquid at a gentle boil, until carrots, parsnips, potatoes, and celery root are slightly softened. Stir in parsley and thyme. Remove saucepan from heat and add salt and pepper. Transfer filling to baking dish and let it cool for 15 minutes.
7. Lightly flour rolling surface and rolling pin. Roll dough to a shape that's 1 inch larger around than top of baking dish. Roll up pie crust onto rolling pin and unroll it over top of baking dish. Fold 1/2 inch of the edge of the crust under itself to form a smooth edge. Use your thumb and forefinger to pinch the edge of the crust into a fluted or scalloped pattern around the edge of the dish, while pressing it firmly onto the rim.
8.Using a pastry brush, brush crust lightly with water, then sprinkle lightly with salt and pepper. Cut four 2-inch-long slits in top of crust to release steam while potpie bakes.
9. Bake about 35 minutes until crust is lightly browned. Let rest for 5 minutes, then use a large spoon to cut down through crust and scoop out servings of crust and filling.
Source: Hannaford fresh Magazine, November - December 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3/4 cup Unsalted butter, room temperature  
3 oz Cream cheese, cold and cut into 3 pieces  
11/4 cup All purpose flour  
1/4 teaspoon Salt  
1 teaspoon Black pepper, freshly ground  
2 cup Vegetable broth  
1 lb Medium onion, coarsley chopped  
2 teaspoon Garlic clove, finely chopped  
3 each Peeled thinly sliced carrots  
2 cup Large parsnips, peeled and thinly sliced  
1 lb Idaho Potatoes, peeled, cut into 3/4" cubes  
1/2 cup Fresh celery root, peeled and coarsely cho  
2 each Leeks, white parts only, cleaned and sliced  
2 tablespoon Finely chopped parsley  
1 tablespoon Chopped fresh thyme  
3/4 teaspoon Kosher salt  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 425 kcal (21%)
Calories from Fat 342 kcal (0%)
Total Fat 38 g (58%)
Saturated Fat 27 g (135%)
Cholesterol 78 mg (26%)
Sodium 797 mg (33%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 11 g (44%)
Protein 13 g (21%)
Vitamins
Vitamin A 6808 IU (136%)
Vitamin C 20 mg (33%)
Minerals
Calcium 83 mg (1%)
Iron 14 mg (23%)
loading