This pie is a complete celebration of root vegetables. It uses five underground favorites combined into a rich melange with herbs de Provence and red wine.
- 2 tablespoons olive oil
- 2 cups diced red onion
- 1 tablespoon herbs de Provence
- 4 cups diced yellow potato
- 2 cups diced, peeled rutabaga
- 2 cups diced, peeled carrots
- 1 cup diced, peeled parsnips
- 1 cup diced, peeled beets
- 2 tablespoons all-purpose flour
- 2 cups red wine
- Single crust pie dough, rolled out to 1-inch wider than baking dish and refrigerated
- Milk for brushing dough
Preheat oven to 350 ̊F. In a large skillet over medium heat, heat oil. Add onions, herbs and sauté 4 to 5 minutes, or until softened. Add potato, rutabaga, carrot, parsnip and beets. Stir to combine well. Cover and cook for 20 minutes, or until vegetables are softened, stirring often.
Turn vegetables out into an 8-cup baking casserole. Whisk wine and flour together and pour into skillet, whisking continuously over medium heat until wine boils. Pour into casserole and stir to coat vegetables.
Cover casserole with dough, pressing against the edge to seal. Cut a few holes to allow steam to escape and brush with milk. Bake 40 to 45 minutes, or until well browned.