I'm Baaaak! Nope I haven't fallen into a sugar coma from eating something too sugary. or some similarily bad thing tied to my PKU...I've just been having a bit of trouble finding a recipe or an ingredient that I've wanted to use/alter/replace for cooking for review of this blog. Buuut I found one!
So before I continue I will unabashedly ask you all to comment on mah posts! Tell me if you tried the recipe, replaced something else instead of what I replaced, Ask me to do a certain recipe or ingredients for my next thing, or even critisize the recipe! I'll read it all and try to fix what I can. I claim no responsibilities for you trying the recipes and not liking them everyone's tastes are different, I will however try to create something that you will like but i can't know to do so if you all who read this site(Thanks a ton for reading btw!) don't make comments.
Ok...Now onto the recipe!
Vegetarian Pot Pie!
3 Potatoes
2 Carrots
1 Small Onion
8 Ounces Mushrooms
2 Cups Water
1 Vegetable Bouillon Cube
1 Cup Frozen Peas
1/4 Cup flour
1/2 Teaspoon Poultry Seasoning
1/2 Cup Milk
Salt and Pepper to Taste
1 Sheet Frozen Puff Pastry thawed
- Preheat the oven to 400 degrees F
- Peel the potatoes and cut into 1/2 inch cubes. Repeat with carrots, cutting into 1/4 inch pieces.(recipe says cubes but you can't cut a cylinder into cubes without loosing a significant amount of the carrot)Peel the onion and cut into 1/2 inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms in half.
- Place the water, bouillon cube, potatoes, carrots, onions, and mushrooms in a saucepan and bring to a boil. Cover and simmer over medium-low heat for 10-12 minutes, or until the potatoes are tender. add the peas to the pan. in a bowl mix the poultry seasoning, flour, and milk and stir until smooth. Slowly add the milk mixture to the pan, stirring constantly. Season with salt an pepper and cook over medium heat for 5 minutes or until the sauce thickens.
- Pour the mixture into a 2-quart casserole dish and top with the sheet of puff pastry. Press the pastry down firmly around the outside edge of the dish and cut 4 small slits in the top. Bake for 30- 35 minutes, or until the puff pastry is golden brown. Serve immediately.
The replacements I made to this recipe are as follows. I replaced the milk with Almond milk considering with PKU milk is a big no-no. Also regular flour is the same thing so i replaced it with a fake lo-pro flour. Also, and I don't know how to class this alteration, I didn't use the same type of potatoes. I don't know to classify this because the recipe doesn't mention a specific type of potato but it still probably didn't mean you should mix and match like I did. (One russet, a red one, and a one with purple skin...Looked regular on the inside) I severely doubt this last change altered the flavor much if at all, but I felt like mentioning it.
The recipe was amazing, with a wonderful richness to it. The sauce was really the clincher it had a great texture and thickness to it. The sauce thickened up and coated everything but never overpowered the individual vegetables in the mix. And as I mentioned the vegetables not being overpowered by the sauce. The dish wouldn't be complete without the veggies or the pastry on top. I would recommend this highly...in the meantime...it's still warm so I'm grabbing another bite.
Well that's it for now...look forward(or don't) to my next curious recipe!
