Roasted Root Vegetable Pot Pies

Name: Roasted Root Vegetable Pot Pies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 butter or oil(for sauce) tbsp butter or oil(for sauce); 2 Ghee or Oil (clarified butter) (I used ghee.) tbsp Ghee or Oil (clarified butter) (I used ghee.); 2 x carrots, peeled and cut into quarters; 0 Chanterelle Mushrooms fresh or dried, or other robust mushrooms, coarsely chopped (I used dried which have to be chopped after reconstitution.) (for sauce) cup Chanterelle Mushrooms fresh or dried; 2 Flour(for sauce) tbsp Flour(for sauce); 237 milliliters parsnips, peeled andcut into coarse matchsticks; 1 Pearl Onion, peeled with ends trimmed (I used red pearl onions.) cup Pearl Onion, peeled with ends trimmed (I used red pearl onions.); 1 Black Pepper(for sauce) tsp Black Pepper(for sauce); 1 salt (or to taste)(for sauce) tsp salt (or to taste)(for sauce); 1 Mushroom Stock(for sauce) cup Mushroom Stock(for sauce); 237 milliliters Rutabaga(a.k.a yellow turnip or swede), peeled and diced (about 1/3 of a large root); 237 milliliters Turnip white,peeled and diced; 1 Water(for sauce) cup Water(for sauce)

For 40 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 65 calories, 2g of protein, and 0g of fat. It is A mixture of carrots, pearl onion, tsp pepper), and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.