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Vegetarian Recipe: Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon

Pay attention to the ingredients here; many are divided and used in different sections of the recipe. Emely's Cuisine - Ingredients and directions: Makes 6 servings

VEGETABLE POT PIE WITH FENNEL, ARTICHOKE HEARTS AND TARRAGON

INGREDIENTS :

• 10 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 celery ribs, thinly sliced
• 1 small fennel bulb, bottom sliced off, fronds removed, then chopped
• 11⁄2 cups plus 2 tablespoons all-purpose flour
• 1 cup milk (regular, low-fat, or fat-free)
• 1 cup vegetable broth
• 1⁄3 cup plus 1⁄4 cup heavy cream
• One 12-ounce package frozen artichoke hearts, thawed and quartered
• 1 cup shelled fresh peas or thawed frozen peas
• 2 jarred roasted red peppers or pimientos, chopped
• 1 teaspoon packed chopped tarragon leaves or 1⁄2 teaspoon dried tarragon
• 1 teaspoon salt
• 1⁄2 teaspoon grated nutmeg
• 4 ounces Gruyère, finely grated
• 1 ounce Parmigiano-Reggiano, finely grated
• 2 teaspoons baking powder
• 2 tablespoons chopped chives or the minced green part of a scallion
• 1⁄2 teaspoon stemmed thyme or 1⁄4 teaspoon dried thyme

DIRECTIONS :

1. Melt 4 tablespoons (1⁄2 stick) butter in a largesauce pan set over medium heat. The moment thefoaming subsides, add the onion, celery, and fennel.Cook, stirring often, until softened, about 4minutes.
2. Sprinkle 2 tablespoons flour over the vegetables, wait for 10 seconds, then cook, stirring constantly, for 30 seconds.
3. To dissolve the flour, slowly whisk in the milk in a thin, steady stream until the sauce is fairly smooth. Whisk in the broth and 1⁄4 cup cream. Continue cooking, stirring constantly, until thickened and bubbling.
4. Stir in the artichoke hearts, peas, red peppers or pimientos, tarragon, 3⁄4 teaspoon salt, and nutmeg. Pour this mixture into an 8-cup gratin dish or a 10-inch round oval casserole. Sprinkle the Gruyère over the top and set aside.
5. Position the rack in the center of the oven and preheat the oven to 400°F.
6. Melt the remaining 6 tablespoons butter in a small saucepan or in a small bowl in the microwave. Set aside to cool for 5 minutes.
7. Meanwhile, whisk the Parmigiano-Reggiano, baking powder, chives or scallion, thyme, and the remaining 11⁄2 cups flour and 1⁄4 teaspoon salt in a large bowl until uniform.
8. Pour the reserved melted butter and the remaining 1⁄3 cup cream into the flour mixture and stir with a fork until a loose, wet dough forms.
9. Drop the dough in 2-tablespoon increments, making a cobblestone pattern over the vegetable and cheese mixture in the casserole dish, covering most of the mixture but leaving a few air holes so steam can escape.
10. Bake until bubbling, until the dough has turned golden brown and is firm to the touch, about 25 minutes.

To cool: Set on a wire rack for 5 minutes before serving.

Variations:

Substitute 3 ⁄4 pound parsnips, peeled and cut into 1 ⁄2-inch-thick rings, for the fennel. Substitute 3⁄4 pound butternut squash, peeled, halved, seeded, and cut into 1⁄2-inch cubes, for the artichoke hearts.

Emely

About the Author

Emely's HEALTHY RECIPES

Find The Best And Most Popular Emely's COOKING RECIPES with pictures.

 

Emely's RECIPES WITH SPICES ...Welcome to Emely's cuisine.

 

 

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Casserole Crazy: Hot Stuff For Your Oven! $12.99 A quirky collection of both classic and unusual casserole recipes featuring recipes from top culinary artists. Long the butt of foodies jokes, the time has come to redeem and reclaim the humble casserole, in all its Funyun®-topped glory. Hearty, no-fuss, and (admit it!) old school delicious, the classic casserole is made from at least two solid ingredients, plus one complementary gooey ingredient. Always stirrednever layered! Author Farris has collected 125 variations on this theme that will have eaters sheepishly sneaking back to the buffet for secondsand thirds. From Beefy Mac to 5 Ps Italian Casserole, Classic Tuna Noodle to Zucchini and Corn Bake, Farris and celebrity cooking pros have thrown their best casserole recipes into the mix. And since it includes vegetarian, vegan, and lactose- and glucose-free alternatives, everyone can go casserole crazy.A quirky collection of both classic and unusual casserole recipes featuring recipes from top culinary artists. Long the butt of foodies jokes, the time has come to redeem and reclaim the humble casserole, in all its Funyun®-topped glory. Hearty, no-fuss, and (admit it!) old school delicious, the classic casserole is made from at least two solid ingredients, plus one complementary gooey ingredient. Always stirrednever layered! Author Farris has collected 125 variations on this theme that will have eaters sheepishly sneaking back to the buffet for secondsand thirds. From Beefy Mac to 5 Ps Italian Casserole, Classic Tuna Noodle to Zucchini and Corn Bake, Farris and celebrity cooking pros have thrown their best casserole recipes into the mix. And since it includes vegetarian, vegan, and lactose- and glucose-free alternatives, everyone can go casserole crazy.

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