Gardener'S Pie

Name: Gardener'S Pie
Ingredients: 8 ounces dried black-eyed peas; 2 tablespoons olive oil, divided; 3/4 cup chopped onion; 1/2 cup chopped peeled celery root; 1/3 cup chopped carrot; 3 cups water; 1 bay leaf; 1 cup chopped peeled turnip; 5 garlic cloves, minced; 1 pound turnip greens, coarsely chopped; 1/2 teaspoon kosher salt; 1 cup unsalted chicken stock (such as Swanson); 1 teaspoon brown sugar; 1 teaspoon cider vinegar; Cooking spray; 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced; 1/4 teaspoon salt; 2 ounces Gruyere cheese, shredded (about 1/2 cup); 1/4 cup heavy cream

19 ingredients

5 steps

Ingredients

8 ounces dried black-eyed peas
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/2 cup chopped peeled celery root
1/3 cup chopped carrot
3 cups water
1 bay leaf
1 cup chopped peeled turnip
5 garlic cloves, minced
1 pound turnip greens, coarsely chopped
1/2 teaspoon kosher salt
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon brown sugar
1 teaspoon cider vinegar
Cooking spray
1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon salt
2 ounces Gruyere cheese, shredded (about 1/2 cup)
1/4 cup heavy cream

Directions

1

Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
2

Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; saute 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
3

Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; saute 3 minutes or until edges begin to brown. Add garlic; saute 1 minute. Stir in greens and 1/2 teaspoon kosher salt; saute 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar.
4

Preheat oven to 350°.
5

Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.