Thanksgiving Root Vegetable Pie
Try this Thanksgiving Root Vegetable Pie recipe, or contribute your own.
Try this Thanksgiving Root Vegetable Pie recipe, or contribute your own.
- salt and pepper
- 1/2 cup all-purpose flour
- 3/4 cup butter
- olive oil
- 1 teaspoon sea salt
- 4 tablespoons butter divided
- 3 garlic cloves minced
- 1/2 cup whole milk
- ice
- 1/3 cup red wine
- 1/2 cup vegetable stock
- 2 shallots, minced
- 1 cup whole wheat pastry flour (or white whole wheat flo
- 6 to 8 tablespoons cold water
- 5 cups diced root vegetables (i like sunchokes purple potatoes, carrots, and parsnips)
- 5 cups diced mushrooms (roughly 1.75 pounds)
- 5 cups peeled and quartered sweet potatoes
- Carbohydrate 7.91311000927615 g
- Cholesterol 61.1968750648407 mg
- Fat 23.1934781495019 g
- Fiber 0.234562502921182 g
- Protein 1.16049500125246 g
- Saturated Fat 14.6291084529994 g
- Serving Size 1 1 Serving (155g)
- Sodium 844.417275489534 mg
- Sugar 7.67854750635497 g
- Trans Fat 1.64598890799273 g
- Calories 255 calories
Step-by-step
- Cut up butter into pea-size cubes, then freeze for at least 10 minutes until firm and very cold.
- Measure out your water and drop in a few ice cubes to keep it cold.
- Mix flours and salt together in a wide bowl. Drop the butter into the flour, tossing to coat each piece as best you can. Using your fingers, squeeze and pinch and snap the butter pieces, working to squish them and incorporate them into the flour. Use only your fingertips. Mix until butter and flour have reached a texture similar to that of coarse cornmeal, with some pea-sized chunks remaining.
- Add a few tablespoons of cold water into the flour, and mix gently with your hands or a wooden spoon. Add water, a tablespoon at a time, until you reach 6 or 7 tablespoons. Assess your situation: if you can squeeze the pie crust into a ball with one hand, you're pretty close. If you try that and everything crumbles, add another tablespoon. A few dry spots are fine; you want dough that just comes together and won't crack when you roll it out. Form into a ball, wrap with plastic wrap, and store in the refrigerator for at least an hour.
- After the dough has cooled, remove from refrigerator and roll out on a floured cutting board. The dough should be of even thickness and big enough to cover your pie dish. Crimp the edges or simply fold them under for a simpler crust. Refrigerate, covered in plastic wrap, until just before baking.
- Roll the dough around the rolling pin like a towel, and transfer to the pie dish. Mold the dough into the pie pan, letting the excess hang off the sides. Crimp
- Preheat oven to 375° F. Toss the diced vegetables in olive oil, then sprinkle with a good pinch each of salt and pepper. Dump them onto two baking sheets and roast for 30 minutes, stirring halfway through and making sure they don't burn.
- Sauté shallots and garlic in one tablespoon of olive oil and one tablespoon of butter. Cook for a few minutes, until beginning to brown. Add the mushrooms and cook down until they are soft and give off moisture.
- Add wine, and cook until it's almost completely absorbed. Then add your vegetable broth, and cook over medium heat until almost all of the moisture is cooked off.
- Fill a large pot with salted water and bring to a boil. Add sweet potatoes until soft (but not falling apart) when pierced with a fork -- start checking after 15 minutes.
- Drain sweet potatoes, then mash together with butter, milk, and salt and pepper to taste.
- Preheat the oven to 400 degrees. Spread the mushrooms across the bottom in an even layer. Next add the roasted vegetable layer, and top with the layer of mashed sweet potatoes. Bake for 35 minutes or until the crust starts to brown. Halfway through cooking, pull the pie out and top with a layer of pumpkin seeds and a sprinkle of cinnamon or nutmeg.
My Thanksgiving Tradition: A Root Vegetable Pie Story
Thanksgiving. The word itself conjures images of warmth, family, and of course, food. While many people associate the holiday with a classic turkey and stuffing, my Thanksgiving tradition centers around a dish that's both comforting and unique: my root vegetable pie. It's a recipe passed down, not from generations of family, but from a cherished cookbook found during one of my travels as a freelance journalist. The cookbook belonged to an elderly woman in a small village nestled in the Tuscan countryside, filled with hand-written notes and dog-eared pages from years of use.
This pie isn't just a dish; it's a journey. The aroma alone, a blend of earthy sweetness and savory depth, fills my kitchen with a sense of anticipation. The process of making the pie is meditative, a welcome pause in the often-hectic rhythm of life. The careful measuring of flour, the gentle incorporation of butter into the crust, the precise roasting of the vegetables – it’s a rhythmic dance, each step connecting me to the woman who originally crafted this recipe, to her family, and to the history held within those humble pages. The crisp, buttery crust perfectly complements the tender sweetness of the roasted root vegetables and the creamy, spiced sweet potato filling. It's a symphony of flavors and textures, a testament to the magic of simple, fresh ingredients.
I've adapted the recipe over the years, experimenting with different root vegetables – sometimes adding parsnips, other times incorporating sunchokes, their earthy flavor a delightful surprise. But the core remains the same: a celebration of the bounty of the autumn harvest, a reflection of the warmth and abundance I associate with Thanksgiving. It's a dish that brings people together, a conversation starter at the Thanksgiving table. Sharing this pie has become as much a tradition as the gathering itself; seeing the expressions on my friends' faces as they take their first bite, the appreciation in their eyes, is the ultimate reward.
The experience of making this pie, from the careful selection of ingredients at the farmer's market to the final moments of baking, reminds me of the simple joys in life. The process is more than just cooking; it's an act of creation, a connection to the earth, and a celebration of gratitude. Every year, as I roll out the dough and arrange the vibrant root vegetables, I feel a deep sense of peace and fulfillment. This Thanksgiving pie is more than just a dish; it's a symbol of my culinary adventures, a taste of my travels, and a heartfelt expression of gratitude for the people and experiences that enrich my life.
This year, as I prepare for my Thanksgiving gathering, I anticipate the familiar comfort of preparing this special pie. I'll invite my friends over, sharing stories and laughter amidst the aromas of autumn, the warmth of companionship, and the delicious taste of tradition. It's a reminder that the most valuable things in life—the people we love and the moments we cherish—are often found in the simplest of places, around the simplest of meals.
Beyond the Recipe: A Reflection on Thanksgiving
The Thanksgiving holiday resonates with a deep sense of meaning, a time to pause and reflect on the blessings in our lives. For me, this reflection often takes place in the kitchen, surrounded by the fragrant ingredients of my Thanksgiving root vegetable pie. It’s a time for introspection, for considering the year that's passed and the hopes for the future. The careful preparation of the pie, from the mixing of the dough to the final baking, acts as a mirror reflecting the careful planning and intentionality required for a fulfilling life.
Beyond the physical act of cooking, Thanksgiving is a time to cultivate gratitude. The abundance of the harvest season mirrors the abundance in our own lives. It's an opportunity to express appreciation for the people who support us, the opportunities we’ve been given, and the simple joys that often go unnoticed in our daily routines. The sharing of this special pie is a tangible expression of gratitude, a way to connect with those around me and celebrate the richness of our relationships.
The beauty of this root vegetable pie, much like the beauty of Thanksgiving itself, lies in its simplicity and its capacity to bring people together. It's a reminder that the most cherished memories are often made not in grand gestures, but in quiet moments of connection, sharing simple pleasures with those we love. As I sit down to Thanksgiving dinner this year, surrounded by loved ones, I'll raise a glass to the bounty of the harvest, to the sweetness of friendship, and to the enduring power of gratitude—all embodied in this simple, yet profound, root vegetable pie.
