Thursday, April 21, 2016
Vegetable Pot Pies
These rich and elegant individual pot pies feature tender, flavourful asparagus and are crowned with a fluffy potato topping in lieu of pastry. Trim or snap off the fibrous ends of the asparagus to make sure the tenderest pieces end up in the pies. Serve with a simple green salad.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: April 2013
Prep time 25 minutes
Total time 45 minutes
Portion size 8
1/4 cup (57 g) butter
2 leeks, (white and light green parts only), chopped
2 cloves garlic, minced
8 oz (227 g) cremini mushrooms, quartered
1 bunch asparagus, (1 lb/450 g), trimmed and cut in 2-inch (5 cm) pieces
1/4 cup (35 g) all-purpose flour
1-1/2 cups (375 mL) vegetable broth
1/4 cup (60 mL) dry white wine
1/2 cup (125 mL) whipping cream, (35%)
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 pinch nutmeg
1/4 cup (60 mL) chopped fresh parsley
2 lb (907 g) russet potatoes, peeled and quartered
2 tbsp (28.4 g) butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 egg yolk
2 tbsp (30 mL) whipping cream, (35%)
1/2 cup (45 g) grated Parmesan cheese
In Dutch oven, melt butter over medium-high heat; cook leeks and garlic, stirring occasionally, until starting to soften, about 4 minutes. Add mushrooms; cook, stirring, until starting to soften, about 3 minutes.
Add asparagus and flour; cook, stirring occasionally, for 2 minutes. Stir in broth and wine; cook, stirring, until slightly thickened, 2 minutes. Stir in cream, mustard, lemon juice, pepper, salt and nutmeg; cook, stirring, until thickened, 2 minutes. Stir in parsley. Divide among eight 1-cup (250 mL) ramekins; arrange on rimmed baking sheet.
Potato Topping: Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 14 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Remove from heat; mash potatoes coarsely. Mash in eggs, butter, salt and pepper until smooth. Spoon onto ramekins; smooth tops.
Whisk egg yolk with cream; brush over potatoes. Sprinkle with Parmesan cheese. Bake in 425ºF (220ºC) oven until tops are golden, 10 to 12 minutes.
Nutritional Information Per serving: about
cal 314 pro 10g total fat 19g sat. fat 11g
carb 28g dietary fibre 4g sugar 4g chol 125mg
sodium 686mg potassium 740mg
calcium 13 iron 18 vit A 26 vit C 28