ROASTED VEGETABLE POT PIE - Dinner Recipe | BCLIQUOR

Name: ROASTED VEGETABLE POT PIE - Dinner Recipe | BCLIQUOR
Ingredients: 6 cups (1.5 L) mixed root vegetables (carrot, turnip, parsnip, squash, yam), cut into ½-in (1 cm) cubes; 1 yellow onion, diced; 2 garlic cloves, minced; 4 sprigs fresh thyme; ¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for oiling pan; salt and freshly ground black pepper; 4 tbsp (60 ml) olive oil; 6 tbsp (90 ml) all-purpose flour; 2 cups (500 ml) vegetable broth; pinch of grated nutmeg; salt and freshly ground black pepper, to taste; 1 sheet puff pastry; 1 egg yolk, lightly beaten with 1 tsp (5 ml) cold water

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Roasted vegetable pot pie packed with root veggies like carrot and parsnip, topped with flaky pastry—savor the blend of flavors in every bite.

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Ingredients

6 cups (1.5 L) mixed root vegetables (carrot, turnip, parsnip, squash, yam), cut into ½-in (1 cm) cubes
1 yellow onion, diced
2 garlic cloves, minced
4 sprigs fresh thyme
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for oiling pan
salt and freshly ground black pepper
4 tbsp (60 ml) olive oil
6 tbsp (90 ml) all-purpose flour
2 cups (500 ml) vegetable broth
pinch of grated nutmeg
salt and freshly ground black pepper, to taste
1 sheet puff pastry
1 egg yolk, lightly beaten with 1 tsp (5 ml) cold water