Vegetable Pot Pie with Mashed Potatoes
Team: Vergennes Jalapeno Hotties
Host School: Vergennes Union High School
Age Group: Middle School
Ingredients
PIES:
3 tablespoons cornstarch and water slurry
2 tablespoons olive oil
4 medium parsnips, peeled and cut into ½-inch cubes
3 medium carrots, peeled and cut into ½-inch cubes
½ medium celery root, peeled and cut into ½-inch cubes
8 ounces pearl onions, halved if large
5 cups vegetable stock
Salt and pepper, to taste
TOPPING:
2 Russet potatoes, peeled and cut into large chunks
Salt and pepper, to taste
¼ to ⅓ cup hot milk
2 tablespoons unsalted butter
⅓ cup finely chopped parsley
2 scallions, finely chopped, including some of the green part
1½ cups grated sharp cheddar
Croutons: (wheat bread, garlic, butter, parmesan cheese)
Preparation Instructions
TOPPING:
1. In a large saucepan, combine the potatoes, a generous pinch of salt, and cold water to cover. Bring to a boil, lower the heat, and simmer for 15 minutes, or until the potatoes are tender when pierced with a skewer.
2. Drain the vegetable and return them to the saucepan. Stir over low heat for 1 minute to dry them slightly. With a potato masher, mash the vegetable while slowly adding the hot milk. Add the butter. With a wire whisk, beat vigorously until fluffy. Add more milk, if necessary, to obtain a creamy consistency. Blend in the parsley and cheddar. Taste for seasoning, and add more salt and pepper, if you like.
PIES:
In a large, flameproof casserole over medium-high heat, heat the oil. Add the parsnips, carrots, celery root and onions to the pot. Cook, stirring often, for 5 minutes, or until the vegetables start to brown.
Add the stock and continue to cook for 8 more minutes, or until the vegetables are tender. With a slotted spoon, remove the vegetables and divide them evenly to fill each ramekin.Thicken stock with the slurry until thickened to desired consistency.
Simmer for 1 minute. Add salt and pepper, to taste. Pour the sauce over the vegetables in each of the ramekins. Pipe mashed potatoes over vegetables in each ramekin, garnish with homemade crouton and serve.