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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Strong flavors and very filling. Ingredients:
1 large rutabaga (1-inch cubes) |
2 turnips (1-inch cubes) |
2 parsnips (1-inch cubes) |
1 large carrot (chopped) |
1 large celery (chopped) |
3 garlic cloves (minced) |
1 medium onion (chopped) |
3 tablespoons fresh rosemary (roughly chopped) |
1 (8 ounce) can vegetable broth |
2 tablespoons flour |
2 (9 inch) vegan pie crusts |
1 tablespoon olive oil |
salt |
Directions:
1. Saute the onion over medium high heat until tender.
2. Add the garlic, rosemary, carrots, and celery. Cook until tender.
3. Add the root vegetables and cover. Cook until slightly tender.
4. Add the vegetable broth and bring to a slow boil. Stir in the flour to thicken.
5. Make a pie with the crusts and cook at 375 until the crust is golden brown.
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