It’s still mightily cold isn’t it? I’m in the midst of the never-ending Winter that is the UK this week, and this morning has witnessed my third siting of snow since I’ve been here. Unbelievable. Not helped by the frequent Skype sessions to the littlies in France who are clearly enjoying the first few sun-drenched ‘strawberry days’ of the year. ‘Strawberry Day’ being a Francesca-ism for a warm sunny day. Each and every day her first question upon awakening is invariably ‘is it a strawberry day mummy?’. The answer (usually to the negative) not only giving her the potential to pick a strawberry from the garden (bless her, she’s perpetually confused as to why it can be sunny yet there’s none to be found) but more importantly would allow her to put on the summer dresses and shorts that she’s been so longing to wear again since October. So much for my non-girlie girl! She may have only friends that are boys but she’s turning out to be a right little fashionista.
Seeing as it’s still full blown winter in the UK I’m bringing you my recipe for a wintery Roasted Roots Pie, and sincerely hoping this might be the last wintery food blog for quite some time! The recipe for this pie came about on a recent family get together when I tasked myself with putting on a bit of a Pie Night. The meat one was a cinch to decide, opting for my Beef, Beer and Stilton Pie that I recently wrote for Delicieux and went down stormingly well with my pie-eating family!. But I wanted to match it’s decadent richness with a special veggie option for the non-meat eaters of which there’s a few dotted around our lot. Being a bit partial to my seasonal Rosemary Roasted Roots I opted for an interesting selection of Celeriac, Butternut, Sweet Potatoes and Carrots and encased them in a rich Gruyere, Parmesan and Wholegrain mustard sauce. And topped off with the same homemade Rough Puff pastry (you could obviously cheat on this bit and use ready made Rough) as it’s meaty brother pie. I’m very pleased to report the pie was an equal hit and the perfectly interesting and substantial veggie option, that even the ardent meat eaters couldn’t resist nibbling into. In fact I’ve already made it again since. It’s a keeper. Rock on the next Pie Night I say!
Being heavy on the Rosemary (most of my food seems to be these days!) I’m entering Lavender and Lovage’s lovely Herbs on Saturday challenge again, this month hosted by London Busy Body (you’ll be sick of my emails by now!). And since it’s a made from scratch meal, to Javelin Warrior’s Made with Love Mondays challenge. And last but certainly not least once again to Simple and in Season, the seasonal blogging challenge of Ren of Fabulicious Food and this month hosted by myself.
Roasted Roots & Gruyere Pie
Serves 6 to 8
Great for Pie Nights!, Dinner Parties, Vegetarians, Family Dinners, Special Occasions, Week-end Slowies, Winter Warmers
1.2 kilos of mixed Root Vegetables (I used a fairly even mix of Celeriac, Butternut, Carrots and Sweet Potato. You could also use Swede, Turnips, Pumpkin, Beetroot or Parsnips)
2 large Onions, large dice
6 cloves of Garlic, left whole with skin on
a heaped tablespoon of chopped fresh Rosemary
Salt and Pepper
4 tablespoons of Olive Oil
50g of Butter
50g of Plain Flour
700ml of Whole Milk
180g of Gruyere, grated
30g of Parmesan, grated
a tablespoon of Wholegrain Mustard
Salt & Pepper
450g of Rough Puff or Shop Bought Pastry (about 2/3rd of this recipe)
an Egg, beaten
Special Equipment: 2 x large roasting tins
Preheat your oven to 200ºC/Gas Mark 6.
Dice all your veggies, bar the carrots, to a similar 2-3cm chunk size. Cut the carrots into inch long narrow battens. Place in the roasting tins, along with the diced onions, garlic cloves, rosemary and a generous pinch or two of black pepper and salt. Drizzle over the olive oil and give everything a thorough mix with your hands. Place in the oven and bake for 40 minutes, turning the veggies twice during the cooking time.
Meanwhile make the cheese sauce. Using the roux method gently heat the butter in a medium sized saucepan until it’s melted. Stir in the flour with a wooden spoon and with the pan still over the heat slowly and gradually add the milk. You may want to switch the spoon for a balloon whisk at this point, whisking thoroughly between milky additions, until all the milk is incorporated. Continue stirring with the whisk or wooden spoon until the sauce is simmering. Stir in both the cheeses, mustard and a pinch of salt and pepper. Taste and adjust the seasoning accordingly. Remove the whole roasted garlic from the Roasted Roots and squeeze out the loveliness contained into the sauce. Give a final thorough stirring.
Combine the sauce with the veggies and place in your pie dish.
Turn down the oven to 190ºC/Gas Mark 5.
Cover the top of the veggies in a layer of Rough Puff Pastry, crimp the edges. Brush with the beaten egg.
Place in the pre-heated oven for 40 to 45 minutes until the pastry is fully cooked, puffed up and golden brown. Slice and eat. With lashings of buttery mash to ward off the cold.