Chunky Vegetable Potpie

Name: Chunky Vegetable Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 medium beet, peeled and cut into 1/4-inch pieces; 0 teaspoons freshly ground black pepper, plus more to taste; 227 grams brussels sprouts, cleaned and trimmed, sliced lengthwise if large; 1 butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces); 2 mediums carrots, peeled and cut into thick matchsticks; 118 milliliters green cauliflower florets; 118 milliliters white cauliflower florets; 1 small head celeriac, peeled and cut into 1/2-inch cubes; 118 milliliters dry white wine; 237 milliliters all-purpose flour; 2 Tbsps chopped fresh tarragon; 3 cloves garlic, minced; 118 milliliters milk; 59 milliliters olive oil; 2 Tbsps freshly grated Parmesan cheese; 1 teaspoons salt, plus more to taste; 2 mediums shallots, peeled and minced; 1 small turnip, or 2 parsnips, peeled and cut into thick, 1-inch-long matchsticks; 3 Tbsps unsalted butter; 355 milliliters Homemade Vegetable Stock or canned vegetable stock; 1 medium zucchini, cut into thick 1-inch-long thick matchsticks

This recipe serves 6. One serving contains 334 calories, 8g of protein, and 17g of fat. Head to the store and pick up shallots, milk, cauliflower florets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.