EAT WELL FOR LESS? SEASON 6 EPISODE 5 RECIPES

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VEGETARIAN POT PIE RECIPE | AIDA MOLLENKAMP - FOOD NETWORK



Vegetarian Pot Pie Recipe | Aida Mollenkamp - Food Network image

Provided by Aida Mollenkamp

Categories     main-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the middle.
  • Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
  • Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
  • Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
  • Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Nutrition Facts : Calories 519 calorie, FatContent 22 grams, SaturatedFatContent 11 grams, CholesterolContent 42 milligrams, SodiumContent 840 milligrams, CarbohydrateContent 58 grams, FiberContent 8 grams, ProteinContent 25 grams

MAKE-AHEAD CHRISTMAS GRAVY RECIPE - BBC FOOD



Make-ahead Christmas gravy recipe - BBC Food image

Reduce stress on Christmas day by making your gravy in advance.

Provided by Deborah Reddihough

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 7

1 tbsp light olive oil or vegetable oil
3 carrots, peeled and roughly chopped
1 red onion, cut into wedges
5 chicken wings
1 large glass white wine (optional)
1-2 tbsp cornflour, depending on how thick you like your gravy
2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots)

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft.
  • Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.
  • Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can.
  • Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper.
  • Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it.
  • Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug.

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