There ain’t no better cook in all of Mossflower than Friar Wapple. She makes pies an’ soups an’ pasties. . . an’ deeper ‘n ever turnip ‘n tater ‘n beetroot pie for the moles. Best food you ever tasted…
The Rogue Crew: A Tale of Redwall by Brian Jacques
The dregs of winter always make me want to hibernate in a hole until it gets warm. And the thought of hibernating reminded me of the woodland creatures in the beloved series Redwall. So when I came across this dish that was inspired by Redwall in A Literary Tea Party by Allison Walsh, I just had to try it. You can find the complete instructions to create this pie in A Literary Tea Party.
Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie
What you need:
- 1 cup chopped sweet onion
- ½ cup butternut squash, peeled and cubed
- 1 cup white turnip, peeled and cubed
- 1 cup parsnip, peeled and cubed
- 1 cup of beets, peeled and cubed
- 1 cup carrots, peeled and cubed
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 3 Tbl olive oil
- ½ tsp salt
- ¼ tsp pepper
What you need for the binding mix:
- 4 red potatoes
- 2 cloves garlic, minced
- ½ tsp salt
- 1 Tbsp parsley flakes
- 1 tsp rosemary
- 1 room temperature egg
What you need for the pie dough:
- 1 ¼ cup flour
- ½ tsp salt
- ½ Tbsp thyme
- ½ Tbsp rosemary
- 6 Tbsp cold unsalted butter
- ¼ cup cold water
Results:
I don’t think that the extra effort and calories of the pie crust added that much to the recipe. I decided that I liked my roasted vegetables unadulterated. However, this might make a nice main dish for vegetarians, as it’s a pretty hearty dish. This might also be a great way to introduce little ones to unfamiliar root vegetables, like parsnips and turnips.
Reviewed by Heather
