Category: Main Dish
Cuisine: not set
1 tablespoon unsalted butter
2 small heads fennel finely chopped (about 3 cups)
1/2 medium yellow onion finely chopped
2 medium carrots peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms sliced (about 5 cups)
1 small russet potato peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough defrosted if frozen
Great recipe, however it made more than I was expecting. Put into two pie crusts with phyllo on top and had enough for 3 pies. Couldn't find mushroom broth so I used veggie. Might try adding parsnip next time and reducing fennel.
madelikethis
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