Hungarian Roasted Root Vegetable Potpie

• 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
• 1 generous shaving of nutmeg

1. To make the crust, combine the whole wheat flour, spelt flour, baking powder, and salt in a food processor and process for 10 seconds to mix.
2. Separately, whisk the water, olive oil, and maple syrup together, then pour over the flour mixture and pulse just until the dough comes together.
3. Gather the dough and form it into a round flat disk, or if making individual potpies, form it into 6 disks.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 400F and line a large baking sheet with parchment paper.
6. To make the root vegetables, combine the paprika, allspice, cinnamon, and salt in a large mixing bowl.
7. Slowly pour the extra-virgin olive oil into the bowl, whisking all the while, to make a smooth paste.
8. Add the turnip, parsnips, rutabaga, sweet potato, squash, and potatoes and toss until evenly coated.
9. Spread the vegetables in a single layer on the prepared pan (using two pans if need be).
10. Bake for 25 to 30 minutes, until tender.
11. Remove the vegetables and lower the oven temperature to 350F.
12. Meanwhile, make the saute.
13. Heat the olive oil in a large saute pan over medium heat, then add the onion, salt, and caraway seeds and saute until the onions are golden, about 4 minutes.
14. Add the carrots, celery, and mushrooms and saute for 4 minutes.
15. Transfer the sauteed vegetables to a bowl.
16. To make the sauce, use the same saute pan over medium-low heat.
17. Add the clarified butter, and once it melts, whisk in the flour to make a paste.
18. Slowly pour in the broth, whisking all the while, and continue whisking until velvety smooth.
19. Stir in the salt, pepper, and nutmeg.
20. If the sauce is too thick, add a small amount of additional broth.
21. To assemble the potpie, combine the root vegetables, sauteed vegetables, and sauce and stir until well mixed.
22. On a lightly floured surface, roll the dough out to a circle 2 inches larger than your pie pan, or if using individual 1 1/2-cup ramekins, divide into 6 portions and roll each out to a circle 1 inch larger than the ramekins.
23. Fill the pie pan or ramekins with the vegetable mixture and gently place the dough over the filled dish or ramekins.
24. Fold over the edges of the dough and crimp the edge with your fingers or a fork to seal.
25. Cut a few steam vents in the crust.
26. Bake for 20 to 30 minutes, until the crust is golden brown and the juices are bubbling.
27. Serve hot.
28. Root Vegetable and Chicken Potpie: Substitute 1 1/2 cups of diced cooked chicken for one of the root vegetables.
29. Fold the chicken in when you combine the root vegetables, sauteed vegetables, and sauce.
30. If the mixture is too dry, add another 1/2 cup of broth.
31. Store in a covered container in the refrigerator for 5 days or in the freezer for 3 months.
32. (per serving)
33. Calories: 530
34. Total Fat: 26.9 (6.1g saturated, 15.1g monounsaturated)
35. Carbohydrates: 68g
36. Protein: 9g
37. Fiber: 11g
38. Sodium: 770mg

whole wheat pastry flour, flour, baking powder, salt, water, extravirgin olive oil, maple syrup, paprika, ground allspice, ground cinnamon, salt, extravirgin olive oil, parsnips, sweet potato, butternut squash, potatoes, extravirgin olive oil, onion, salt, caraway seeds, carrots, celery, cremini, butter, flour, salt, ground pepper, generous shaving of nutmeg

Taken from www.epicurious.com/recipes/food/views/hungarian-roasted-root-vegetable-potpie-379224 (may not work)