Name: Root Vegetable Pie with Parsnip Pastry
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 75g (3oz) butter; 3 onions, sliced in rings; 250g (8oz) turnips; 375g (12oz) small carrots; Salt and black pepper; 250g (8oz) frozen sweetcorn; 2 teaspoons coarse grain mustard; 300ml (½ pint) cider; 1 rounded teaspoon caraway seeds; 1 teaspoon ground coriander; 1 egg yolk; 175g (6oz) butter, cut into dice; 1 rounded tablespoon plain flour; 300g (10oz) plain flour; 2 teaspoons baking powder; 1 teaspoon salt; 375g (12oz) parsnips, chopped; 150ml (¼ pint) soured cream

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I have a particular fondness for root vegetables; during the chilly grey days of winter, I find their sweet earthy flavours very soothing.

Ingredients

For the Pastry

375g (12oz) parsnips, chopped
300g (10

Method

To make the pastry, boil the parsnips until soft. Mash them thoroughly and leave to cool. Then sift the flour and baking powder into a bowl and season well. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the cold mashed parsnips until smooth. Wrap in clingfilm and refrigerate.

Blanch the sweetcorn, drain and set to one side. Slice the carrots