This winter pie is all about embracing our roots! Not our genealogy but those humble, homey tubers that sweeten underground when the temperature dips. Radishes, turnips, potatoes, beets, shallots – they all make splendid and nutritious “roses” for this pie. Beautiful and delicious, it's perfect for the holidays.
All these vegetables are low in fat and loaded with fiber, folate, and cancer-fighting antioxidants and phytonutrients. Did you know that sweet potatoes are particularly rich in vitamin A, turnips in calcium, potatoes in potassium, radishes - vitamin C? That is just the tip of the iceberg, nutritionally speaking
Wrapped up in a tasty, tender gluten-free dough and adorned with leaves, this delicious pie is as fun to make as to eat. Pal up with a baking buddy for extra fun in the kitchen, pick up your rolling pins and have at it!
Prep time = 80 minutes Baking time = 25-30 minutes Makes one 9” pie
Standing mixer with vegetable sheet attachment
9 pyrex pie dish
Leaf-shaped cookie cutter
Large steamer pot
1” bristle pastry brush
3-4 shallots, microwaved or steamed
6 small beets, various colors
6 small turnips, various colors
6 small potatoes, various colors
6 medium radishes, various colors
1-2 small sweet potatoes, various colors or 1 large juicing carrot, any color
Full ¼ cup white whole wheat flour or a whole grain gluten-free flour