Curry Root Vegetable Pot Pie

Name: Curry Root Vegetable Pot Pie
Ingredients: 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks; 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks; 1 3/4 cups parsnips, peeled and cut into 2-inch chunks; 1 3/4 cups carrots, peeled and cut into 2-inch chunks; 2 tablespoons olive oil; sea salt and ground black pepper to taste; 1 tablespoon butter; 1 cup chopped onion; 2 tablespoons butter; 1 1/2 cups vegetable broth; 1/2 cup whole milk; 3 tablespoons all-purpose flour; 1 1/2 teaspoons curry powder, or more to taste; 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

14 ingredients

7 steps

Ingredients

1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
1 3/4 cups parsnips, peeled and cut into 2-inch chunks
1 3/4 cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 1/2 cups vegetable broth
1/2 cup whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
3

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
4

Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
5

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
6

Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
7

Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.