sunday supper : roasted veggie pot pies

I posted this pic on Instagram (y'know, b/c it's nice to share), and soon Chris & Emily both commented that they wanted the recipe. The thing is…there really isn't one. I'm sure that I had a recipe at one time, but this is one of those family faves that has just evolved into it's own thing. It's SUPER easy, and can accomodate basically any veggie that you've got. In my pre-veg days, I often added roasted chicken also. Here's the non-recipe…

1. Roast some veggies. I'm a big fan of roasting veggies that I don't really know how to cook…like celeriac. It was in my CSA share last week, and I was a little stumped by it. Solution? Cut it up, toss with olive oil, and roast at 425° for about 20 minutes. Tonight's selection also included carrots, onions, and broccoli. 

2. Bake some Pepperidge Farms Puff Pastry. I use the puff pastry shells if it's just me & the kids. If I'm cooking for more people, I use the sheets…just cut into squares before baking. 

3. Make the sauce/soup/base. Warning: these are really rough measurements that served 2 of us. I just kinda wing it. Melt 3tbls of butter in a saucepan. Whisk in 3tbls of flour. Stir/whisk in veggie broth – I used just under 2 cups. Once that thickens a bit, whisk in about 1/2 cup of milk. (If the sauce isn't as thick as you'd like, you can thicken with cornstarch – simply take a couple of spoonfuls of the sauce out, and mix with a (roughly) equal amount of cornstarch, then stir back in.) I firmly believe that cheese makes everything better, so I toss in some grated sharp cheddar. I don't measure cheese. The more, the cheesier. 

4. Now, you assemble! Stir the roasted veggies into the sauce/soup/base. You might want to add a bit of sea salt and/or a dash of pepper. Arrange the puff pastry on plates, and pour the veg/sauce mixture over. 

5. (optional) Instagram…and (required) enjoy!