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Root-Cellar Pie: Using easily available local ingredients

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  • 3 Med Onions, cut into ~6 chucks each
  • 4 sm. red skinned potatoes
  • 1 med rutabaga or Lg. turnip, peeled & cut into 1/2" chunks
  • 1 lb. Brussels sprouts, halved
  • 2 med carrots, cored & cut into 1/2" chunks
  • 4 sprigs thyme
  • 20 leaves of Basil
  • 2 Tbsp Balsamic Vinegar
  • 4 Tbls XVOO
  • 10 Cloves of garlic
  • Salt and Pepper
  • ½-3/4 C Veg Broth
  • 2 egg yolks, separate, beaten
  • Pie Crust
  • 1 ½ C all-purpose flour
  • Heavy ¼ tsp. Salt
  • 1 Tbsp. Sugar
  • 1 Stick (4 oz) Butter, COLD, cut into chunks ~ ½ “
  • 1 Egg, beaten
  • 2-3 Tbsp. COLD water


  1. 1: Prepare ingredients as instructed in the recipe.

  2. 2: Setting one oven rack high up and a second toward the bottom of oven, Preheat oven to 450 degrees.

  3. 3: In a large bowl, toss together the Veggies, herbs, vinegar, and olive oil (enough to lightly coat them) and S & P to taste. Set aside the garlic.

  4. 4: Spread the veggies evenly on 2 shallow roasting pans and place in oven, one on each rack.

  5. 5: Roast about 25 minutes, turning once or twice, before adding your garlic. Add garlic and switch the positions of the racks in your oven. Roast another 25 minutes, again turning once or twice.

  6. 6: You will know they are done when they pierce easily with a toothpick and have slightly browned.

  7. 7: You can set aside for up to two days in the fridge if desired or prepare crust during roasting and go directly to finishing the pie.

  8. The Crust

  9. 1: Combine all dry ingredients in a food processor. Add Butter chunks, attempting to keep them separated. Take care to ensure the butter is as cold as possible when doing this. Hit the rapid pulse on the food processor several times. Check and repeat until the butter has become small and pea sized. You will be able to feel the pieces in the mix.

  10. 2: Add Egg and 2 Tbsp. cold water, again taking care to ensure it is very cold. Pulse mixture only until dough just begins to clump, if it remains a bit too dry add additional Tbsp. cold water.

  11. 3: Turn dough out onto a floured board and let rest for a few minutes.

  12. 4: Select the Baking dish you intend to use to make this pie. It should be large enough to hold all your vegetables in a mound.

  13. 5: Roll out your dough to be around 1/8" thick and 5" larger than your intended baking dish. Take the dough and place it on a foil covered baking sheet or pizza dish and refrigerate for 30 minutes.

  14. To finish your pie, butter your baking dish and add your veggies. Add your Vegetable stock and additional S & P if desired. I also recommend a splash or two of wine, and a bit more of the same fresh herbs you roasted with. Red or white is based on preference; either will work quite well in this dish. Place in preheated 400 degree oven for around 30 minutes, mixing occasionally. Remove from oven and let the baking dishes edges cool a bit, maybe ten minutes, before taking the dough from the refrigerator and flipping it on top of the baking dish and veggies. Remove the tinfoil and fold/crimp the edges around your baking dish, creating your crust. Remove any excess dough. With a food brush, coat the top of the crust with your beaten egg yolks, and with a sharp knife create a few vent holes in the top of the pie, any way you like. Stick back in your 400 degree oven and bake for another 30 minutes, or until the crust is a beautiful GBD (Golden Brown Delicious).

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