Root Vegetable Slab Pie

Name: Root Vegetable Slab Pie
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 227 grams carrots, thinly sliced; 567 grams large celery root (about , peeled, halved and thinly sliced; 1 large egg, lightly beaten; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 296 milliliters heavy cream; 1 Juice lemon; 8 servings Kosher salt and freshly ground pepper; 1 teaspoon finely grated lemon zest; 2 Tbsps extra-virgin olive oil; 227 grams parsnips, thinly sliced; 794 grams packages refrigerated pie dough (4 pieces); 5 scallions, chopped; 8 shallots, quartered; 2 teaspoons sugar; 6 sprigs thyme; 3 Tbsps unsalted butter; 4 Tbsps unsalted butter, melted

This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 807 calories, 10g of protein, and 54g of fat per serving. Head to the store and pick up scallions, juice of lemon, celery root, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Prepare the crust: Unroll 2 pieces of pie dough on a lightly floured surface.

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Pie Dough

Crust

Brush 1 piece with half of the melted butter, then set the other piece directly on top.

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Butter

Roll the 2 pieces together into a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving an overhang on all sides.

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Pie Dough

Roll

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Baking Pan

Transfer the remaining rectangle to a baking sheet. Chill both crusts until the dough is firm, about 30 minutes.

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Dough

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Baking Sheet

Heat the oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the shallots and 1 cup water. Cook, stirring occasionally, until the liquid has evaporated and the shallots start to brown, about 20 minutes.

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Shallot

Water

Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring, until glazed, about 3 minutes; season with salt and pepper and set aside.

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Salt And Pepper

Butter

Sugar

Heat the remaining 2 tablespoons butter in a large saucepan over medium-high heat.

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Butter

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Sauce Pan

Add the carrots, parsnips, celery root and the remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start to soften, about 3 minutes.

Ingredients you will need

Celeriac

Vegetable

Parsnip

Carrot

Sugar

Sprinkle in the flour and 1/2 teaspoon each salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves together with kitchen twine; add to the pan. Reduce the heat to medium and simmer, stirring occasionally, until the vegetables are tender and the liquid is thick, about 15 minutes.

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Salt And Pepper

Fresh Thyme

Heavy Cream

Bay Leaves

Vegetable

All Purpose Flour

Water

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Kitchen Twine

Frying Pan

Let cool to room temperature. Discard the herb bundle. Stir in the lemon zest and juice, scallions and parsley.

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Lemon Zest

Green Onions

Parsley

Juice

Position a rack in the upper third of the oven and preheat to 400 degrees F.

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Oven

Spread the shallots evenly over the crust in the baking dish, then add the root vegetable filling in an even layer. Cover with the prepared top crust; use kitchen scissors to trim the excess pastry so there is a 1-inch overhang. Pinch the 2 crusts together, then fold the overhanging dough under itself. Chill 20 minutes.

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Root Vegetable

Shallot

Crust

Dough

Equipment you will use

Kitchen Scissors

Baking Pan

Brush the top crust with the beaten egg. Score decoratively with a paring knife, being careful not to pierce completely through; poke a few vents in the crust to allow steam to escape.

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Crust

Egg