vegan ranch dressing

Root vegetable pie with parsley cream

One really large homegrown beetroot (thanks, mom!) wasstaring at me from the other side of the room. I knew I had to cook somethingdifferent with it. Since I had just bought a root celery and some potatoes, acolorful Fall pie was born. After some brainwork, I settled with a good oldyeast dough enriched with whole wheat flour. To make the pie more juicy, Iadded some parsley cream made with the almighty sunflower seeds. Serve thispie with a bowl of hot soup and you will have a great meal. If you love spicyfood, sprinkle some hot tomato sauce on the pie before baking.

PS! To make it easier, you can boil the veggies the night before.

one large pie, about 25 little pie squares
Yeast dough:

  • 2 Tbsp / 12 g active dry yeast
  • ½ tsp salt
  • ½ tsp dried thyme
  • 1 ¼ cups / 200 g all-purpose flour
  • 1 cup / 120 g whole-wheat flour
  • 1 cup + 1 Tbsp / 250 ml handwarm water
  • 2 Tbsp oil

Mix the dry ingredients (yeast, salt, thyme andflours). Add water. Mix with your hands a little bit and then add the oil. Mixagain and knead hard on a floured surface until the dough is elastic. Put thedough ball into a bowl and cover the bowl with a clean kitchen towel. Leave itin a warm place to rise for about one hour. In the meantime you can preparethe topping:

Pie topping:

  • 14 oz / 400 g potatoes
  • 10 ½ oz / 300 g beetroot
  • 7 oz / 200 g root celery
  • little bit of oil and salt to taste

Boil the potatoes (leave the peel on) untilsoft. Drain. Boil the beetroot and celery (leave the peel on) until soft.Drain. You can also boil the veggies the night before.
Sunflower seed cream:

  • 1 cups / 150 g peeled sunflower seeds (soak for acouple of hours or boil for 15-20 minutes)
  • ½ cup / 150 ml water
  • a big bunch of fresh parsley
  • ½ tsp salt

Drain the soaked or boiled sunflower seeds. Blend withwater, parsley and salt until smooth.

Preheat the oven to 400 F / 200 C. Take the risendough and knead it for a minute. Put the dough ball on a greased baking trayand roll it wider. Lenghten the dough edgesso the dough is covering the whole baking tray. Spread the parsley cream evenlyonto the pie. Add thinly sliced boiled veggies. Sprinkle some salt and oil allover the pie. Let the prepared pie rise for another 10-15 minutes until theoven is ready. Bake the pie at 400 F / 200 C for 20 minutes until the pie edgesare golden brown. Serve with chopped parsley and with a bowl of warmingsoup.

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