Curry Root Vegetable Pot Pie

Name: Curry Root Vegetable Pot Pie
Total time: 60
Yield: 8
Ingredients: 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks; 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks; 1 ¾ cups parsnips, peeled and cut into 2-inch chunks; 1 ¾ 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 ½ cups vegetable broth; ½ cup whole milk; 3 tablespoons all-purpose flour; 1 ½ teaspoons curry powder, or more to taste; 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Recipe by twogingers from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
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1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
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1 ¾ cups parsnips, peeled and cut into 2-inch chunks
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1 ¾ cups carrots, peeled and cut into 2-inch chunks
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2 tablespoons olive oil
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sea salt and ground black pepper to taste
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1 tablespoon butter

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1 cup chopped onion
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2 tablespoons butter
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1 ½ cups vegetable broth
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½ cup whole milk
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3 tablespoons all-purpose flour
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1 ½ teaspoons curry powder, or more to taste
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1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.