Additional information
| Uses | CATERING, GRAB AND GO, PATIENT FEEDING, RETAIL |
|---|---|
| DIETARY |
Root Vegetable Pot Pie
Recipe by: The James Mobile Education Kitchen, OSU Wexner Medical Center
Yield: 10-12 portions
Ingredients:
Filling:
1 tbsp butter
1 tbsp olive oil
4 cups of chopped root veggies of your choice: carrots, parsnips, rutabaga, potato etc.
1 small onion medium diced
1-2 ribs of celery, diced
2-3 cloves of garlic, minced
3 tbsp flour
4-6 cups low sodium vegetable or chicken stock, your choice
2 sprigs of thyme
Smoked paprika if you would like
1 egg for egg wash
Salt and pepper to taste
Pie Crust (makes top crust only, if you want a double crust, double the recipe or utilize your preferred pie crust):
2 cups of all purpose flour
1 cup of whole wheat flour
1/2 cup olive oil
1/4 tsp salt
1/2 cup of cold water
Preparation Method:
Download the recipe for directions.
Download the full recipe below:Â
