Brussel Sprout and Sweet Potato Pot Pies

Is it too early to be posting such fall-ish dishes?

I don’t think so, I mean just looking at pinterest my dash is filled with Halloween and Thanksgiving recipes. I’m starting to feel behind!

And that’s where these brussel sprout and sweet potato pot pies come in. Take two ridiculously light and healthy vegetables, add some creamy cheesy sauce, and top it off with a buttery crust and you’ve got one completely hearty and warming dish, perfect for those cold fall and winter days!

So, I don’t know if ya’ll have noticed, but I’ve been really into fun facts lately. My recent posts I’ve been thrilling ya’ll with the history and just random facts of the foods. So guess what I’m going to talk about today?

You guessed it! Fun facts!

First let’s get started with brussel sprouts.

Why call them Brussel Sprouts? Just think of the name, Brussel. They’re from Brussel Belgium! At least our modern day Brussel Sprouts we’re embraced and cultivated from Belgium. Earlier versions are said to have been dated back from ancient Rome. So how did they come to America? French settlers brought brussel sprouts to Louisiana during the 1800’s.

And for that we thank the French. Or at least some of us do. In 2008 a study was conducted which found that brussel sprouts are the most hated vegetables in America and in Britain.

Say what?! I truly believe this has changed though with the addition of bacon, cream, cheese, frying, and everything else that modern day chefs are doing to brussel sprouts these days. They’re trendy now.

Just me, however, I could eat brussel sprouts steamed and plain all day long!

Now for sweet potatoes.

Here’s a big question. What is the difference between yams and sweet potatoes?

This has so much debate. But I found out. I found the answer! I actually learned this in culinary school, and it was one of the most exciting things I learned. It’s all in the starch content! Yams are starchier than sweet potatoes, and sweet potatoes have a higher sugar content. Yup. Now you all know. The debate at Thanksgiving is over!

Sweet potatoes have been around for quiet a while too, it is said that farmers in Peru have been growing them since 750 BC. When Colombus first arrived in America in 1492 Native Americans were already growing them.

So yeah, they’re kind of old. That’s how good they are though, they stand the test of time!

Enjoy!

Fall Vegetable Pot Pies

(Recipe by Sarah Eats Austin)


Crust

(Recipe adapted from Smitten Kitchen)


1 1/4 cup flour, AP

1 tsp sugar

1 tsp salt

1 tsp dried rosemary

1 tsp black pepper

1 stick butter, in small cubes and very cold

1 cup ice water

 

Directions


 In a large bowl, combine all of the dry ingredients.

Using your fingers or a pastry cutter, cut the butter into the flour until it is crumbly. The size of peas. Next add in the ice water, careful not to add any ice, 1 tbls at a time until the dough just holds together.

Fold out onto a floured surface, form into a disk and refrigerate in plastic wrap for at least 1 hour.

 

Ingredients

 

3 medium sweet potatoes, cubed

8 ounces cut brussell sprouts, or same amount as the sweet potatoes

1 small onion, diced

1 clove garlic, minced

2 tbls olive oil

2 tbls butter

3 tbls flour

1/2 cup heavy cream

1/2-3/4 cup milk, I used 2%

3/4 cup grated parmesan

garlic salt and pepper to taste

1 tsp paprika

2 tsp dried rosemary

 

Directions


Preheat oven to 350F.

In a large suate pan, add the olive oil and chopped veggies, and cook over medium high heat until the veggies start to get a little brown, about 8-10 minutes.

Next add in the butter and let melt. Add the flour and let it cook for about 1 minute. Make sure it coats all of the veggies.

Stir in the heavy cream and 1/2 cup milk and let cook until it starts to thicken. If it gets too thick add in more milk.

Once the mixture starts thickening, turn the heat to low, add in the grated cheese and seasonings. Stir to completely combine.

Pour into ramekins lined with the pie dough, and top it off with a round of pie dough. Poke holes in the dough with a fork on top and brush with heavy cream.

Bake until the crust is crisp and golden, about 30 minutes.

 

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