vegetable pie

this is a delicious winter farmhouse recipe adapted from our csa.  it allows you to use all of those winter vegetables that have been hiding out in the bottom drawer of your refrigerator waiting for you to discover what to do with them!  and, as a bonus (and relief since this is a time intensive recipe for the middle of the week), some of the steps can be done the night before. vegetable pot pie:

wash, trim, and chop 1 inch chunks of a variety of winter vegetables to total about 4 cups.  i used green onions, turnips, sweet potatoes, acorn squash, and kale.  toss the vegetables in just enough olive oil to coat them, then sprinkle with salt and pepper.  spread on a baking sheet and roast at 400 degrees for about 25 minutes, until browned and tender.  this is the step that can be completed the night before.  you would just want to put the roasted vegetables in the refrigerator and cover them.

next, place the roasted vegetables in a large pot and add 1 cup of water and 2-3 crushed garlic cloves.  bring to a boil and cook for about 10 minutes, stirring a mashing the vegetables a bit to make a stew-like consistency. turn off the heat and stir in 1/4 cup of water mixed with 2 tablespoons of flour.  this will set the vegetable juices so the pie won't be soggy.

turn the oven on to 350 degrees.  press a prepared pie crust into a pie plate and fill with all of the vegetables.  cover with a second crust and crimp the edges to seal it.  cut a few slits in the top crust to vent the steam.

bake for 30-45 minutes, until browned and bubbly.  allow to cool for at least 30 minutes before serving.