My parents came to town for the holiday!
Since my parents were in town Christmas dinner was held at our house. The worried look on my Dad’s face when I declared no meat, green bean casseroles, or jello molds was a little troublesome. I had to pull out the big guns if I was going to impress my meat-eating family with a completely vegetarian Christmas dinner. In a moment of panic I contemplated running to the store to buy a pre-cooked turkey for back up. However, after a few pear-ginger cocktails I figured everyone would be happy with whatever came out of the oven!
Savory harvest pie. This is one of my absolute favorite winter meals. It looks sweet but it is loaded with savory goodness. Mushrooms, onions, carrots, parsnips, rutabaga, beets, and sweet potato “frosting”.
With every bite you got a good dose of mushrooms, cheese, perfectly roasted vegetables, and creamy sweet potato. The textures were wonderful and the flavors were out of this world. The pie crust was awesome as well (that’s because I didn’t make it)!
Drumroll please…….My parents loved it! My dad did not miss his usual Christmas turkey dinner and my Mom was equally happy.
We served our pie with a wonderful kale salad that my Mom made and roasted brussels sprouts. We ate, we drank, we laughed. It was the perfect holiday dinner.
Even Henry got to have a special meal.
I hope you all had a wonderful holiday. Thank you everyone for reading the blog and for your unconditional support while we transition from east coast farmers to west coast farmers. You guys rock! Cheers to a happy and healthy 2013!
Harvest Pie (serves 4)
This recipe seems daunting, but it is really easy I promise. The end result is worth a dirty kitchen!
1 pie crust (homemade or store-bought)
5 cups of diced root vegetables (beets, carrots, potatoes, rutabaga, parsnips ect.)
4 cups of mushrooms, chopped (you can use a mixture of varieties or just your favorites)!
2 large sweet potatoes, diced
1 large yellow onion, diced
3 cloves of garlic, minced
1/4 cup of parmesan cheese, shredded
1/2 cup of vegetable broth
1/2 cup of unsweetened almond milk or regular milk
salt and pepper
Toss your cubed vegetables in a bowl with some olive oil salt and pepper. Place in a 375 degree oven and roast for about 30 minutes. (or until fork tender)
Meanwhile, place your sweet potatoes in a pot of boiling water. Cook until potatoes are fork tender. Drain. Place in a food processor with the almond milk, salt and pepper to taste. Blend until nice and creamy.
Next up, sauté you onion over medium heat in a large frying pan with a little olive oil. Cook for about 5 minutes. Add garlic and mushrooms. Cook until the mushrooms have cooked down quite a bit. Stirring every once in a while. Add veggie broth and cook until most of the moisture has cooked off. Remove from heat.
If you are using store-bought crust make sure to thaw it. Depending on what type of curst you use you may have to pre-cook it. I pre-cooked my crust for 7 minutes (following the package directions)
Spread the mushroom mixture evenly over the bottom of the pie crust. Add the parmesan cheese evenly over the mushrooms. Next add your root veggies. Spread sweet potato frosting evenly over the whole pie. Sprinkle with a little more cheese.
Bake in the oven for about 30 minutes or until the pie crust is a golden brown.