Parsnip Pie |6 servings
Sweet, sticky with a crisp pastry base.
This Lidl challenge does have several components and uses 4 techniques: sauce making, caramelising, blanching and pastry making. It’s a good one to do as a duo or more, so call some friends over and get in that kitchen! We had some jackfruit in our fridge so added that to the mix. If you don’t have any jackfruit to hand, then why not grate some courgette, or add mushrooms? Basically use something that you DO have in your fridge and cut it small enough that it will cook easily.
This pie is tasty hot or cold, so you can take it to work for lunch (#foodenvy) or heat it up at home for dinner.
By now you are probably a seasoned pro at vegan bechamel sauce. For this recipe we kept it extra simple.
5 parsnips (approx cubed)
5 shallots (cut into thirds)
drizzle of date syrup
2 bay leaves
6 sprigs of thyme
1/2 cup jackfruit (optional)
1/2 cup kamut flour
1/2 cup rye flour
1 tsp ground allspice
1/2 tsp mixed spice
2 tbs coconut oil
1/4 cup coconut mylk
1 tsp baking powder
1 tsp salt
Bechamel Sauce: 1/2 a cup chickpea flour (or flour of your choice), 2tbs rapeseed, 1 tbsp coconut oil, 1/2 cup coconut mylk, 1 tsp mixed spice, 1 tsp salt.
- Preheat oven to 200C
- Mix flours, baking powder, salt, all spice, mixed spice and coconut oil together using your hands to make a crumbly texture. Then add coconut mylk and water gradually, until it comes together in a dough. Set to one side.
- Caramelise shallots in a frying pan with a little oil, thyme and a drizzle of date syrup
- Boil saucepan of water with bay leaves and then chuck in chopped parsnips, blanching them for 5-10 minutes
- Peel and slice fresh jackfruit
- Roll out dough (thickness of 10 pence) and place into a greased ceramic dish (approx 35cm diameter, 5-8 cm deep). We cut our leftover dough into palm trees for decoration (waste not, want not)
- Blind bake your pastry in oven for 10 minutes, or until base has crisped up a bit. We covered our crust with foil, to prevent it getting too brown at this stage.
- Mix together your shallots (be sure to remove thyme stalks), jackfruit and parsnips with your bechamel sauce. Then pour into pastry lined dish.
- Bake for 25-30 minutes
- Make a roux by gently heating rapeseed and coconut oil, add mixed spice and gradually add chickpea flour, until oil is fully absorbed. Then gradually add coconut mylk to create a thick creamy sauce. Add salt and stir in.