HI RISE ROOT VEGETABLE PIE SCENTED WITH TRUFFLE OIL

[Ken Boy]

Hi Ken Boy
Interesting concept but somewhat out of place; I moved this to the 'Cookery in General' forum
-TJ Buffalo

[Spuddy]

You appear to have overwritten it in the process TJ.
Ken Boy, would you mind posting it again?

[TJ Buffalo]

You're right, Spuddy, I accidentally erased it without realizing it. Ken Boy, my apologies for that.

[Ken Boy]

This look�s interesting folk�s

High rise root vegetable pie, Scented with truffle oil

Recipe from a Sunday supplement
Serve�s six


450grms carrots peeled & sliced
450gms potatoes peeled & sliced
250grs of celeriac peeled & sliced
45gms of butter, plus extra for greasing the tin
450gms of puff pastry
Flour for rolling out
2 tsp caraway seeds
2 tbsp finely chopped parsley
1tbsp truffle oil
1 egg beaten
-------------------------------------------------------------------------------------------
For the sauce
2 bunches of watercress / 175gms
30gms of butter
2 shallots finely chopped
2 garlic cloves finely chopped
300ml of vegetable stock
300 ml of double cream
Salt & pepper
Lemon juice

Method
Boil the carrots in salt water for 5 minutes scoop out and drain
Repeat for potatoes & celeriac but keep vegetables separate
Butter a loose bottomed cake tin 5cm x 20cm roll out 2/3 puff pastry
a circle of 30cm loosely fold into tin and dress up sides making sure that its well pressed into bottom of the of the side corners then making layers of vegetables sprinkling parsley, caraway seeds salt & pepper between layers dot the vegetables with butter & truffle oil as you go .
Roll out remaining pastry for lid and trim off press edges together firmly & trim off make a hole in centre leave to rest for � hr in fridge Preheat oven to 220c brush top with egg bake for ten minutes reduce heat to 180c cook for 50-60 minutes test with skewer to check vegetables are soft un mould carefully serve hot or warm.
SAUCE Remove watercress leaves from stalks melt butter add the shallots garlic sweat gently for ten minutes stirring gently once or twice add stock bring to the boil &simmer for 5 minutes add watercress cream , salt & pepper. Bring to the boil stirring then immediately draw off the heat stir in a little lemon juice then liquidise until smooth then taste and adjust seasoning reheat without boiling before serving.

[Ken Boy]

Hello Folk's
As you can see I had ago at the Veggie Pie it turned out very well
I thought it might taste a little bland but I was wrong it was ok.
Like most people its nice to offer something different to guests who do not eat meat
So you can serve this pie up and tuck into your sausage's bacon with out feeling guilty l


PS Even the sauce tasted good

[saucisson]

Looks really nice Ken, occassionally I let veggies on the property so a good recipe is always welcome.

Dave

[Ken Boy]

Hi Folk�s
When I made the Sauce to go with this pie I had quite a lot left over so not Wanting to waste it I froze it down in a Plastic bag
The other day the wife used it with some Salmon fillets oven cooked them in the Sauce . I am not Great lover of fish but this was something else !!! This is worth making the effort for you to try out.!!