Rustic Vegetable Pie
Baking and Desserts • Argentinian
Description
Recipe from a popular cooking book 'Vegetables' (© Cooking Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.
Ingredients
- Dried Chinese mushrooms 0 oz
- Leek 2 stalks
- Carrot 3 pieces
- Rutabaga 20 oz
- Celery salt 20 oz
- Olive Oil to taste
- Rosemary 3 sprigs
- Black Cumin (Cumin) 1 tablespoon
- Potato 5 lbs
- Butter 0 oz
- Milk to taste
- Onion 1 piece
- Marmite yeast extract 1 tablespoon
- Lentils 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Place the dried mushrooms in a blender bowl and pour in 600 ml of boiling water. Cut the white part of the leek into 2 cm pieces, peel the carrot, turnip, and celery, and cut them into pieces of the same size. Heat a large pot with a thick bottom over medium heat, pour in 2 tablespoons of oil, add the rosemary leaves, sauté for 1 minute, and then transfer to a plate. Add the chopped vegetables and cumin to the pot, season with salt and pepper, and cook for 30 minutes, stirring occasionally.
Step 2
Meanwhile, peel and coarsely chop the potatoes, then boil them in salted water for 15 minutes, until soft, and drain the water. Mash the potatoes, adding butter and a little warm milk, and season to taste. Cut the onion into quarters, add it to a blender along with the yeast and tomato paste, and blend thoroughly. Pour the mixture into a pot with the vegetables and cook for another 20 minutes, until a dark caramelized sauce forms. Remember to stir, scraping up any bits that stick to the bottom.
Step 3
Add the lentils (along with the liquid) to the pot, bring to a boil, and season to taste. Transfer to a baking dish, cover with a layer of mashed potatoes, and place in the oven for 30 minutes — the top of the pie should be golden brown. Sprinkle with crispy rosemary.
Step 4
Serve with steamed green vegetables.
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