Vegetable Pot Pie


12 tablespoons unsalted butter 2 cups sliced yellow Onions 2 onions 1 bulb Fennel top and core removed, thinly sliced crosswise ½ cup Plain Flour 2½ cups good chicken stock 1 tablespoon Pernod Saffron thread 1½ teaspoons Kosher Salt ½ teaspoon freshly ground black pepper 3 tablespoons heavy Cream 1½ cups large diced Potatoes 1/2 pound 1½ cups asparagus tips 1½ cups peeled 3/4-inch-diced carrots 4 carrots 1½ cups peeled 3/4-inch-diced butternut pumpkins 1½ cups frozen small whole Onions 1/2 pound ½ cup minced Flat-leaf parsley For the pastry 3 cups Plain Flour 1½ teaspoons Kosher Salt 1 teaspoon Baking powder ½ cup Vegetable shortening ¼ lb cold unsalted butter diced 2/3 cup ice Water 1 Egg beaten with 1 tablespoon water, for egg wash flaked sea salt cracked Black pepper


Melt The Butter In A Large Pot Over Medium Heat. Add The Onions And Fennel And Saute Until Translucent, 10 To 15 Minutes. Add The Flour, Reduce The Heat To Low, And Cook For 3 More Minutes, Stirring Occasionally. Slowly Add The Stock, Pernod, Saffron, Sal

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