Spring Vegetable Pot Pie
Spring Vegetable Pot Pie - Miz En Place | Ultimate Foodie Marketplace | Fresh veggies in a comforting pie, perfect for any season.
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Cooking tools:
- Oven
- Stove
- Microwave
- Pot
- Colander
- Skillet
- Saute pan
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Rolling pin
- Chef's knife
- Paring knife
- Cutting board
- Baking dish
- Pastry brush
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 1 pound Yukon gold or red potatoes, (cut in bite sized chunks)
- 2 cups carrots (cut in half moons)
- 3 tbsp olive oil (divided)
- 1 onion or leek (chopped small)
- 3 cloves garlic (chopped small)
- 1 fennel bulb (chopped)
- 1 cup asparagus (cut in 1/2″ pieces)
- 1/4 cup all purpose flour
- 1 tsp bouillon (vegetable or chicken)
- 1/2 cup saved water from the potato/carrot blanching
- 2 cups cashew or almond milk
- 2 tsp whole grain or dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp fresh black pepper
- 1 cup peas
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon thyme (or regular) (chopped small)
- 1 tbsp fresh tarragon (or rosemary) (roughly chopped)
- 2 tbsp fresh chives (minced)
- 1 package vegan puff pastry dough
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