Receta Rosemary Root Veggie Pot Pie

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Ingredientes

  • Note: For our vegetable variety, we used 3 carrots, 2 parsnips, 1 yam, 3 russet potatoes and the green part of one scallion
  • 8 cups of chopped root vegetables
  • 3 sprigs fresh rosemary, with leaves removed from the stems
  • 1/4 cup olive oil
  • 1/2 stick butter
  • 1/2 cup finely chopped onion (we used the root part of the scallion)
  • 1 celery stalk, diced
  • 1/4 cup flour
  • 1 cup vegetable stock
  • 1 cup milk
  • salt and pepper to taste
  • 1 package Puff Pastry Shells

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 785g
Calories 1481  
Calories from Fat 1129 76%
Total Fat 127.61g 160%
Saturated Fat 46.4g 186%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 1518mg 63%
Potassium 717mg 20%
Total Carbs 73.24g 20%
Dietary Fiber 7.6g 25%
Sugars 19.0g 13%
Protein 16.52g 26%
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