For a Christmas dinner side dish, I made roasted root vegetable/goat cheese packets (wrapped in phyllo dough), adapted from the Williams-Sonoma cookbook, Cooking from the Farmer's Market. They were a big hit, but I had a lot of roasted root veggies left over, so we put them into pot pies! I made a veggie pot pie, and my parents made a chicken pot pie.
The roasted root veggies included: 1 yellow onion 3 leeks 3 turnips 1 rutabaga 4 potatoes 3 parsnips 4 carrots You could also use 1 bulb fennel or 1 celeriac, though they didn't have it at the grocery store!
Marinate in olive oil and sprinkle with thyme, rosemary (or herbs de provence) and salt and pepper. Let sit until pie crust and gravy is ready.
Veggie gravy: Make a rue with butter and flour. add veggie stock and thyme & rosemary or herbs de provence. Put root veggies into the pie crust and mix in gravy. add top shell and bake for about 45 minutes at 350.
ENJOY (with white wine and a fireplace, if possible)!
For the Tivoli Craft day last weekend, I baked and sold some pies and tarts. The pies were Apple Green Tomato, and the tarts were Apple with Almond Cream... so scrummy both.
Pies in the oven
I got one lovely testimonial from a lady the day after she bought the Apple Green Tomato pie "We had your pie for dessert last night and it was delicious! (in a whisper) I even had some for breakfast." Sophia's choice quote was "Pie is always good in a pinch."
Alen Newman with pie
Also, before the craft fair I went to the bakery to buy some pie boxes, and Mikey said I should sell them for $12, or $2.50 per slice. When Sophia went back on Sunday to get two more boxes, Mikey asked how much I was selling them for, she said $12, and that they were selling fast, and he - very uncharacteristically - got very excited saying "Yes! Good for her! Right on!" and such and such.