I now have to favorite must go places while in New York City. The first is Mario Batali’s Babbos. The second must stop is Candle Cafe, a vegan restaurant that is well-known in vegan and vegetarian circles.
Tonight I made my first recipe, but made some modifications that took it from vegan to vegetarian, plus had to change out some vegetables. I also took a short cut that I’m sure led to a lesser potpie and went with a store bought Immaculate Baking Company pie crust.
I highly recommend you buy The Candle Cafe Cookbook as it includes how to make this vegan and also includes a recipe for herbed pie crust that I’ll have to try when I have more time.
1 tablespoon olive oil
2 garlic cloves, minced
1 sweet potato, peeled and diced
1 medium red potato, peeled and diced
2 small celery stalks, finely diced
2 carrots, finely diced
1/4 cup frozen sweet peas
1/4 cup frozen corn
1/2 cup white wine
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons flour
1 tablespoon dried tarragon
1 tablespoon parsley, chopped
1 bay leaf
1 rosemary sprig (or 1 tsp dried)
1 thyme sprig (or 1 tsp dried)
Salt and pepper to taste
Pie Crust, store bought or your favorite homemade recipe
Preheat oven at 325 degrees. Lightly butter a pie plate.
Prepare the pie filling by heating the olive oil at medium heat and adding all of the vegetables and garlic. Cook for 5 minutes to soften, stirring often so vegetables do not stick to pan. Add the wine, milk, butter, spices, salt and pepper and reduce heat to medium-low heat. In a separate small cup put in 2 tablespoons of flour with just a little water and stir so there are no clumps of flour. Add flour water mixture to pan. Let the filling cook for 20 minutes. Remove bay leaf when done.
Roll out pie crust and put into pie plate. Add the filling and cover with sheet of pie crust making sure to add a few slits to top.
Heat pie in oven for 30-40 minutes until top is golden brown.