Root Vegetable Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables in a creamy sage-thyme sauce topped with whole wheat biscuits. Comfort food built on rutabaga, potato, carrot, parsnip, and white beans with a rich but not heavy sauce. A filling vegetarian main for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter (cold)
- 2 tablespoons heavy cream
- 3 tablespoons yogurt
- 1 tablespoon olive oil
- 1 large leek (diced)
- 2 cloves garlic
- 1 cup diced rutabaga (about 1/2 inch dice)
- 1 cup diced potato (about 1/2 inch dice)
- 1/2 cup diced carrots (about 1/2 inch dice)
- 1 cup diced parsnips (about 1/2 inch dice)
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup white beans (drained and rinsed if using canned)
- Parsley (for topping)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 559mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 277mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.