I was reading an article in the October Cooking Light magazine where a chef, Cory Bahr, was talking about the versatility of turnips. He grew up with turnips (in Louisiana) and it caught me by surprise because I did not grow up with turnips and thought they were not versatile. I used his idea of adding turnips into a pot pie. This is the perfect time of year for peak season for turnips, so definitely try them shredded raw in salads, adding them to soups, and wherever you can.
Pot pies can have just about anything in them. I left the meat out of this one, but certainly you can find chicken pot pie recipes everywhere. I like this recipe because it has Brussels sprouts, but substitute equal amounts of what you like and find at your local farm stand. Some people do not put a crust under the pot pie but I always do because it slices easier and looks more appetizing on the plate.
Fall Vegetable Pot Pie
Make one recipe of pie crust for your pie plate
2 T avocado or coconut oil
1 C chopped turnips (2 small)
1 C sliced carrots (1 large)
1 C chopped Brussels sprouts
1 C chopped mushrooms – I use baby Bella
1/2 C chopped celery (1 stalk)
1/2 C minced shallots (2 shallots)
1 t thyme
1 t sage
3 crushed garlic cloves
1/3 C flour
1 1/4 C broth
1/2 C half and half (milk is fine, substitute broth for dairy-free)
Preheat the oven to 400. Add the first ten ingredients – the oil through the garlic – to a Dutch oven (or large pot) over medium-high heat. Cook 6-8 minutes, stirring occasionally, until the vegetables start to brown. Add the flour and stir. Add the broth and milk and cook until thick and bubbly.
Put the mixture into your uncooked pie shell. Decorate with any extra pie crust if you want. Bake 25 minutes. Let rest a few minutes to set before cutting.
