| Prep: 30 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 417 | 27g | 15g | 33g |
| sugars | fibre | protein | salt |
| 12g | 6g | 10g | 0.78g |
Why I Love Swedish Root Vegetable Pie with Sweet Potatoes and Carrots
A Nostalgic Blend of Old and New
There’s something incredibly comforting in the heritage-laden fusion of the Root Vegetable Pie with Sweet Potatoes and Carrots. This delightful Swedish recipe embodies my love for global cuisines while subtly evoking the warmth of my Irish grandparents’ kitchen. The melding of humble root vegetables in a savory pie is oddly reminiscent of classic Irish dishes like Colcannon, albeit with a distinctly Nordic flare.
The Root Vegetable Pie with Sweet Potatoes and Carrots is not just an entreé that could make a weeknight dinner feel special, it’s an ambassador of humble ingredients and traditional cooking techniques. It teaches us that sometimes, the simplest ingredients, when treated with respect and cooked with patience, can yield pit-of-the-stomach-satisfying results.
The Chef’s Touch
While inventing this recipe, I found inspiration in the words of the ever-innovative chef Magnus Nilsson, who once said, “There is no ‘right’ way, just good food.” This dish embodies that spirit. Neither complicated in its preparation, nor exotic in its components, this pie stands as a symbol of my appreciation and respect for Magnus’s food philosophy.
What draws me to this recipe is its versatility. Like a good shepherd’s pie or the hearty New England clam chowder, it goes well with a large variety of accompaniments. Be it a steaming bowl of soup, a hearty salad, or simply a glass of crisp white wine, it pairs harmoniously with them all.
So, next time you’re looking for a dish that bridges the gap between comfort and gourmet, give the Root Vegetable Pie with Sweet Potatoes and Carrots a shot. I promise you, it won’t disappoint. From my kitchen to yours, happy cooking!
What You’ll Need
- 2 large sweet potatoes
- 4 medium carrots
- 1 large parsnip
- 1 large rutabaga
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 cup grated cheddar cheese
- 1 pre-made pie crust
- 1 egg, beaten (for egg wash)
Method
Step One
First, preheat your oven to 400 degrees. Peal and cut sweet potatoes, carrots, parsnip, and rutabaga into small, even pieces.
Step Two
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onions become translucent.
Step Three
Add the cut vegetables, salt, pepper, and nutmeg to the pot. Cook for about 15 minutes, or until the vegetables become tender. Stir occasionally to prevent sticking.
Step Four
While the vegetables are cooking, combine the milk and heavy cream in a small saucepan. Warm over low heat but do not allow it to boil. Turn off the heat as soon as the mixture is warm.
Step Five
When the vegetables are tender, add the chopped rosemary and chopped thyme to the pot. Stir well to incorporate the herbs into the vegetable mixture.
Step Six
Slowly pour the warm cream and milk mixture into the pot with the vegetables. Stir well to combine and coat the vegetables evenly with the cream mixture.
Step Seven
Remove the pot from the heat and stir in the grated cheddar cheese. Keep stirring until all the cheese is melted and evenly distributed throughout the mixture.
Step Eight
Roll out your pre-made pie crust and place it in a pie dish. Pour the vegetable and cheese mixture into the pie crust. Be sure to spread it out evenly in the crust.
Step Nine
Brush the beaten egg over the edges of the pie crust. This will give it a nice golden color when it bakes.
Step Ten
Place the pie in the preheated oven and bake for about 25 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before cutting and serving.
