It’s winter in South Africa. Thankfully Cape Town isn’t as cold as the Free State (our pipes froze last year, and, no, we didn’t have indoor heat. Yes, it was miserable…). To the shock of our friends, our heaters are still tucked in our closets. I am however, seriously attached to my hot water bottle.
All that to say, all you people in the States who are sweltering might get annoyed by my winter recipes. But, this is one of my favs and would be really tasty in the summer as well. It’s easily prepared in advance–which is nice for busy summer schedules.
Also, I included the veggies I usually have on hand–but feel free to mix and match based on what you have.
2 T butter
2 carrots, sliced
1 small sweet potato (or butternut), in bite sized pieces
2 potatoes, skins on or off, in bite sized pieces
1/2 cup cut up broccoli
1/4 cup flour
1 cup of vegetable broth
1 cup of milk
Puff Pastry (I used store bought), defrost if frozen
Salt & Pepper to taste
Pre-heat oven to 400 degrees F.
Heat butter in dutch oven or heavy bottomed sauce pan. When it’s melted add onions and carrots, cook about 2 minutes. Add the rest of the veggies.
Cook for about 5 minutes. Then sprinkle flour over the veggies and cook for a couple of minutes (you want to get rid of the “raw” flour taste). Add milk and broth–stir until smooth and cook for 6-10 minutes.
Remove from heat and season with salt and pepper. Put filling into 8.5 x 11 pan. Use a knife or kitchen shears to cut the puff pastry to size. Tuck edges. Cut slits to vent. Place on baking sheet and cook until mixture is bubbling and crust is golden brown.
Let sit for a few minutes and enjoy!
*This freezes really well. What I usually do is cook it and then freeze it. I reheat in the oven because of the puff pastry (sometimes we have done it in the microwave and that works too–but it’s better in the oven). I also have made this a couple days ahead and rather than baking it, put it in the fridge, and baked it when we were going to eat it. It worked great!