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Curry Root Vegetable Pot Pie


Curry Root Vegetable Pot Pie Recipe

Ingredients:
  • 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
  • 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
  • 1 3/4 cups parsnips, peeled and cut into 2-inch chunks
  • 1 3/4 cups carrots, peeled and cut into 2-inch chunks
  • 2 tablespoons olive oil
  • sea salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 1 1/2 cups vegetable broth
  • 1/2 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder, or more to taste
  • 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 518
Total Fat 31.6g
Saturated Fat 9.4g
Cholesterol 13mg
Sodium 356mg
Total Carbohydrate 52.5g
Dietary Fiber 5.3g
Sugars 6.9g
Protein 7.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.3080371997


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