Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon

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cateory: healthy_options

Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon

Reviews: 198

Ingredients:

10 tablespoons unsalted butter
1 medium onion, chopped
2 celery ribs, thinly sliced
1 small fennel bulb, bottom sliced off, fronds removed, then chopped
11⁄2 cups plus 2 tablespoons all-purpose fl our
1 cup milk (regular, low-fat, or fat-free)
1 cup vegetable broth
1⁄3 cup plus 1⁄4 cup heavy cream
One 12-ounce package frozen artichoke hearts, thawed and quartered
1 cup shelled fresh peas or thawed frozen peas
2 jarred roasted red peppers or pimientos, chopped
1 teaspoon packed chopped tarragon leaves or 1⁄2 teaspoon dried tarragon
1 teaspoon salt
1⁄2 teaspoon grated nutmeg
4 ounces Gruyère, fi nely grated
1 ounce Parmigiano-Reggiano, fi nely grated
2 teaspoons baking powder
2 tablespoons chopped chives or the minced green part of a scallion
1⁄2 teaspoon stemmed thyme or 1⁄4 teaspoon dried thyme

How to make
Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon

Melt 4 tablespoons (1⁄2 stick) butter in a large saucepan set over medium heat. The moment the foaming subsides, add the onion, celery, and fennel. Cook, stirring often, until softened, about 4 minutes.
Sprinkle 2 tablespoons fl our over the vegetables, wait for 10 seconds, then cook, stirring constantly, for 30 seconds.
To dissolve the fl our, slowly whisk in the milk in a thin, steady stream until the sauce is fairly smooth. Whisk in the broth and 1⁄4 cup cream. Continue cooking, stirring constantly, until thickened and bubbling.
Stir in the artichoke hearts, peas, red peppers or pimientos, tarragon, 3⁄4 teaspoon salt, and nutmeg. Pour this mixture into an 8-cup gratin dish or a 10-inch round oval casserole. Sprinkle the Gruyère over the top and set aside.
Position the rack in the center of the oven and preheat the oven to 400°F.
Melt the remaining 6 tablespoons butter in a small saucepan or in a small bowl in the microwave. Set aside to cool for 5 minutes.
Meanwhile, whisk the Parmigiano-Reggiano, baking powder, chives or scallion, thyme, and the remaining 11⁄2 cups fl our and 1⁄4 teaspoon salt in a large bowl until uniform.
Pour the reserved melted butter and the remaining 1⁄3 cup cream into the fl our mixture and stir with a fork until a loose, wet dough forms.
Drop the dough in 2-tablespoon increments, making a cobblestone pattern over the vegetable and cheese mixture in the casserole dish, covering most of the mixture but leaving a few air holes so steam can escape.
Bake until bubbling, until the dough has turned golden brown and is fi rm to the touch, about 25 minutes.
To cool: Set on a wire rack for 5 minutes before serving.

Substitute 3 ⁄4 pound parsnips, peeled and cut into 1 ⁄2-inch-thick rings, for the fennel.
Substitute 3⁄4 pound butternut squash, peeled, halved, seeded, and cut into 1⁄2-inch cubes, for the artichoke hearts.

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Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon