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Potato Crusted Roasted Vegetable Pot Pie
http://theshiksa.com/2012/03/21/potato-crusted-roasted-vegetable-p...
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Ingredients
categorized
original
3 1/2 cups peeled, finely shredded Russet potatoes (about 2 1/4 lbs. potatoes)
1/2 cup olive oil
1 1/4 tsp sea salt
3 tbsp finely chopped fresh marjoram
1 tbsp finely chopped fresh rosemary
2 tsp dry thyme
1 large egg, lightly beaten
Freshly ground black pepper
2 cups carrots, peeled and cut into 1/2 inch rounds
2 cups shallots, peeled and cut into 1 inch pieces
2 cups sweet potato, peeled and cut into 1/2 inch pieces
1/4 cup + 1 tbsp olive oil
2 cups zucchini, cut into 1/2 inch rounds, then halved
2 tsp finely minced garlic
2 tbsp finely chopped fresh thyme
1/3 cup red wine
1/3 cup vegetable stock
Sea salt and freshly ground black pepper
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Carrots
(
2
cups
)
Garlic
(
2
tsp
)
Marjoram, fresh
(
3
tbsp
)
Rosemary, fresh
(
1
tbsp
)
Russet potatoes
(
3 1/2
cups
)
Shallots
(
2
cups
)
Sweet potato
(
2
cups
)
Thyme, dry
(
2
tsp
)
Thyme, fresh
(
2
tbsp
)
Zucchini
(
2
cups
)
Canned Goods
Vegetable stock
(
1/3
cup
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Olive oil
(
13/16
cup
)
Sea salt
(
1 1/4
tsp
)
Sea salt and freshly ground black pepper
(
1
)
Refrigerated
Egg, large
(
1
)
Beer, Wine & Liquor
Red wine
(
1/3
cup
)
Preparation
Read recipe preparation on
theshiksa.com
The Shiksa in the Kitchen
theshiksa.com
All 269 recipes
Social Stats
69.7
Rating
1-100
25
Tweets
409
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Shares
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Views
249
PinterestPins
Recipe Stats
Published March 21, 2012 (11 months ago).
87 people saved this recipe.
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