Hungarian Roasted Root Vegetable Potpie

Name: Hungarian Roasted Root Vegetable Potpie
Yield: serves 6
Ingredients: 1 1/4 cups whole wheat pastry flour; 1 cup spelt flour; 2 teaspoons baking powder; 1 1/2 teaspoon sea salt; 1/2 cup water; 1/4 cup extra-virgin olive oil; 1 teaspoon maple syrup; 1 teaspoon paprika; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sea salt; 3 tablespoons extra-virgin olive oil; 1 1/2 cups peeled and diced turnip, in 1/2-inch cubes; 1 3/4 cups peeled and diced parsnips, in 1/2-inch cubes; 1 cup peeled and diced rutabaga, in 1/2-inch cubes; 1 1/2 cups peeled and diced sweet potato, in 1/2-inch cubes; 1 1/2 cups peeled and diced kabocha or butternut squash, in 1/2-inch cubes; 1 cup peeled and diced French fingerling potatoes or red potatoes, in 1/2-inch cubes; 2 tablespoons extra-virgin olive oil; 1 large onion, diced small; Pinch of sea salt; 1 teaspoon caraway seeds; 1 1/2 cups peeled and finely diced carrots; 1 1/2 cups finely diced celery; 1 cup thickly sliced cremini or baby portobello mushrooms; 2 tablespoons organic clarified butter or extra-virgin olive oil; 2 tablespoons unbleached all-purpose flour; 1 1/2 cups Magic Mineral Broth (page 54); Pinch of sea salt; Pinch of freshly ground pepper

December 9, 2011

Pretty much everyone has a neighbor or friend (kind of a June Cleaver type) who loves to cook and also somehow manages to be a CEO and raise three Rhodes scholars while spending three hours a day (minimum) in the kitchen. This is the recipe you give that person when she says, “Oh, I’d so like to make something for you.” This is a labor of love, and while not quite as physically intensive as, say, coal mining, it takes a bit of effort. But it’s worth it, because the recipe is big enough to be made in ramekins so it can serve as six little meals, and it stores well, too.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.