Springtime vegetable potpie recipe
Ingredients - Sauce - 2 tablespoons Unsalted Butter - 2 tablespoons unbleached all-purpose Flour - 2 cups Vegetable Broth - Filling - 1 tablespoon Unsalted
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Cooking tools:
- Rolling pin
- Pastry brush
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- Unsalted Butter: 2 tablespoons
- Flour: 2 tablespoons unbleached all-purpose
- Vegetable Broth: 2 cups
- Unsalted Butter: 1 tablespoon
- Onion: 2 medium
- Garlic: 2 cloves
- Potatoes: ½ pound new or red-skinned
- Carrots: 2
- Green Beans: 2 ounces
- Artichokes: One 9-ounce package thawed frozen
- Green Peas: 2 cups thawed frozen
- Lemon Zest: 1 teaspoon finely grated
- Lemon Juice: 2 tablespoons fresh
- Parsley: 2 tablespoons finely chopped fresh
- Dill: 3 tablespoons finely chopped fresh
- Salt
- Black Pepper: Freshly ground
- Surefire Cream Cheese Crust
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