1 turnip, peeled and cut into 1-inch cubes
3-4 red potatoes, cut into 1-inch cubes
1 Tbsp. minced garlic
2 Tbsp. olive oil
3 Tbsp. flour
1 cup vegetable stock
2 tsp. minced rosemary
Sea salt and fresh black pepper, to taste
2 large carrots, diced
1 cup pearl onions
1 lb. baby portobello or button mushrooms
1 box vegan puff pastry, thawed
Olive oil for brushing the potpies
• Boil the turnips and potatoes until just cooked. Drain and set aside.
• Sauté the garlic in the olive oil over medium heat. Add the flour and cook, whisking constantly, until browned, creating a roux. Add the stock and rosemary. Season with salt and pepper.
• Add the vegetables, including the cooked turnips and potatoes, and stir until coated with the sauce. Remove from the heat.
• Pour the vegetable medley into lightly oiled individual ramekins and top with rounds of the puff pastry. Brush the tops with olive oil and bake at 375°F for 30 to 40 minutes, or until lightly browned and puffed up.
Makes 4 to 6 servings