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hiya buddies! today i am sharing my new, vegetarian, comfort meals preferred: in reality scrumptious parsnip, leek and mushroom pie. With a lovable hint of whole grain mustard and a excellent puffed up hat the parsnip, leek and mushroom pie is a highly easy and stylish but comforting, weeknight crowd pleaser.
I bet i would sound genuinely naive to full time vegetarians when I say how surprised i used to be with the absolutely scrumptious flavour of those few veggies included with puff pastry. however I simply would have by no means thought that a vegetarian pie may be as oozing with comfort!
Am I a convert-vegetarian but? the fast answer is ‘No’. We’re taking things smooth and eat some meat or fish on weekends. but, permit me let you know, another few parsnip, leek and mushroom pies and that i’ll be glad to overlook about meaty ones all collectively! You sincerely ought to try it and flavor what I imply for yourself.
I revel in cooking, however with our vegetarian weekday subject matter it became even more interesting for me. Why is it that the less meat I devour, the much less I crave it and the greater I respect and revel in veggies? Am I a natural? Hmmm… now not certain about that one, however I do sense like I’m  in a few foreign land coming across by hook or by crook familiar flavours and substances, getting to know the way to use them again. veggies are not a rapid facet handiest complementing a slab of meat anymore. all at once vegetables honestly are sufficient, complete of calm and assured, tasteful presence. permit me let you know that with a bit help from smart seasoning the proud veggie oomphf echoes louder and louder in my life!
Leeks? What can i say… i like them greater via the day and have just sown a few at the lowest of our lawn due to the fact, mainly the child ones, are ridiculously steeply-priced in Guernsey! (attempt my Leek and Pesto Fettuccine – so top! also, the opposite day I saw an episode of the bushy Bikers when the 2 bikers make a lasagna replacing pasta sheets with leek sheets – genius! rapid forward to 48th minute for the total, thin lasagne recipe! I have to provide you with a vegetarian version btw!!)
Mushrooms have nearly a designated area in our fridge. We each truely love them – test out my mushroom recipes at the blog. within the pie they don’t disappear into the quantity, however complement the flavour very sincerely. whole grain mustard inside the sauce is a real revelation! so much strong, acidic earthiness, which dissolves and lifts the entire of depth sweet and earthy parsnips. Absolute magic if a sauce desires that ‘something’.
Now on the pastry word: although, I revel in cooking, making puff pastry isn't always something I ever look forward to. Don’t get me wrong, do it, for the sense of success if you like, but tonight I selected lazy consolation of the store sold one and i experience zero guilt about it! Parsnip, leek and mushroom pie likes the ready puff as tons because the lovingly folded selfmade one. Promise.


  • 800g parsnips, peeled and reduce into small cubes
  • 50g butter
  • 2 leeks (white components), trimmed and sliced
  • 4 garlic cloves, finely chopped
  • 200g mushrooms, sliced
  • 300g savoy cabbage (leaves best, sliced into thin ribbons), or 1 zucchini, diced
  • 2 teaspoons sparkling thyme leaves
  • 2 tablespoons simple flour
  • 300ml clean vegetable stock
  • 100g creme fraiche
  • 1 tablespoon entire grain mustard
  • 100g mature cheddar, grated
  • 320g all butter puff pastry sheet (defrosted if frozen)
  • 1 egg, overwhelmed
  • Salt and pepper to flavor


  1. In a large, deep (ideally nonstick) saucepan sweat parsnips, cabbage (or zucchini), leeks, garlic and thyme in butter for 10 minutes stirring every so often.
  2. even as vegetables are sweating, in a small bowl, using a fork or whisk, integrate ⅓ of the cold stock, set aside.
  3. mix mushrooms into the pan with parsnips, cook them for approximately 5 mins and then pour inside the last inventory. Simmer it interested in in addition 10 minutes, or till parsnips are almost gentle.
  4. Stir the slurry of stock with flour into the aggregate, accompanied by means of creme fraiche, mustard and cheddar. Season to flavor and tip into a big, shallow ovenproof dish. depart to chill for 10 - 15 minutes earlier than overlaying the filling with the pastry sheet, tuck in the edges. Brush with the crushed egg and bake for forty minutes, until risen and piping hot.