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Category: Sides
Prep Time: Cook Time: Total Time:
12 tbsp unsalted butter
2 cups sliced yellow onions (2 onions)
1 tsp dried fennel
1/2 cup flour
2 1/2 cups good chicken stock
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp heavy cream
1 1/2 cups large-diced potatoes (1/2 lb)
1 pkg frozen butternut squash
2 cups frozen mixed veggies
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
6 frozen pastry shells
Bake the pastry shells according to pkg directions.
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and add to the sauce. Add the squash, frozen onions, frozen veggies, and parsley to the sauce. Pour over warm pastry shells.
VEGGIE POT PIE
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Category: Sides
Prep Time: Cook Time: Total Time:
12 tbsp unsalted butter
2 cups sliced yellow onions (2 onions)
1 tsp dried fennel
1/2 cup flour
2 1/2 cups good chicken stock
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp heavy cream
1 1/2 cups large-diced potatoes (1/2 lb)
1 pkg frozen butternut squash
2 cups frozen mixed veggies
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
6 frozen pastry shells
Bake the pastry shells according to pkg directions.
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and add to the sauce. Add the squash, frozen onions, frozen veggies, and parsley to the sauce. Pour over warm pastry shells.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.