Turnip Leek And Chickpea Pot Pie Recipes

HEARTY CHICKPEA POTPIE

Steps:

• Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

CREAM OF TURNIP, POTATO AND LEEK SOUP

Steps:

• Melt butter over medium heat and add the vegetables; stir to coat.
• Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
• Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
• In batches, puree soup in blender or food processor.
• Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
• Season to taste with salt and pepper.

TURNIP, LEEK AND CHICKPEA POT PIE

Steps:

• 1. Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
• 2. Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
• 3. Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
• 4. THE CRUST
• 5. Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
• 6. Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.