Parsnips were on special the other day. I’ve got a bit of a bad habit (I guess it depends which way you look at it!) of seeing what’s in the cheaper section at our local Earth Markets. Then I go on a little holiday in my head about what I can cook with the ingredients there. The same day the parsnips were on special, I bought some little 10cm ramekins from Aldi. So, I came up with Parsnip and Mushroom Pot Pies. I must say they tasted absolutely awesome!
Did you know that the parsnip is closely related to parsley? I wonder if it’s because they share the first four letters!? 😛 Parsnips are such a charming, yet unassuming vegetable. I’ve been reading up on them and I found they are high in potassium and magnesium, along with vitamins B, C, E and K. It is also said to be used as an aphrodisiac! You can read more about how cool parsnips are here.
Mushrooms, peas and parsnips just go so well together! It’s like a match made in heaven! (Plus, onion and garlic pretty much make anything taste good! 😆 ) This recipe is quite spicy! The turmeric gives it some heat, and I use chilli flakes, but you can reduce the chilli or omit it if you like.
Another thing you will enjoy about this delicious meal is the balance of softness and crunch! The pastry has that same crispiness that dry autumn leaves provide when stepping on them. Underneath this thermal crust you will discover chunky, yet soft vegetables packed with nutrition which will ensure the perfect balance with every mouthful!
These would be served nicely with a salad – why not try out our Winter Pumpkin Salad.
Josh and I absolutely loved these Parsnip and Mushroom Pot Pies. We hope you will enjoy them just as much!
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- 1 Tbsp olive oil
- 3 parsnips peeled and diced
- 3 mushrooms sliced
- 1/2 brown onion chopped
- 1 clove of garlic crushed
- 1 cup cauliflower chopped small
- 1/3 cup frozen peas thawed
- 1 tsp turmeric powder
- 1/2 tsp chilli flakes
- pinch of white pepper
- pinch of salt
- 2/3 cup rice milk
- 1 Tbsp Arrowroot powder
- 2 Tbsp Savoury yeast flakes
- Black sesame seeds to garnish
- 1/2 sheet vegan puff pastry defrosted
Preheat oven to 180℃
Drizzle olive oil in a frying pan
Cook onion, garlic and parsnips for around 5 minutes
Add cauliflower and turmeric and stir for a further few minutes
Add mushrooms, peas, chilli, white pepper, and salt. Stir for a few more minutes
Add rice milk and savoury yeast flakes
In a 1/2 cup of hot water, add the arrowroot powder and stir until combined. Then add this to the mixture and stir through
Cook for a further 10 minutes until mixture thickens
Then spoon the mixture evenly between two 10cm ramekins. Leave about a cm gap at the top
To cut the pastry to size, sit the bottom of the ramekin on the pastry and cut around it with a sharp knife. Then you will have the circle you need to put on top of the mixture. Put this on top of the mixture and then pierce with a fork and add black sesame seeds (or white sesame seeds or poppy seeds) on top for a garnish
Bake in the oven for 20 to 25 minutes or until browned on top
These will be hot, so let cool for 5 to 10 minutes until digging in!