Food recipes
Organic Clarified Sauce
Organic Clarified Sauce
Ingredients:
2 tablespoons organic clarified butter or extra-virgin olive oil
2 tablespoons unbleached all-purpose flour
Directions:
1½ cups Magic Mineral Broth
Pinch of sea salt
Pinch of freshly ground pepper
1 generous shaving of nutmeg
To make the crust, combine the whole wheat flour, spelt flour, baking powder, and salt
in a food processor and process for 10 seconds to mix. Separately, whisk the water,
olive oil, and maple syrup together, then pour over the flour mixture and pulse just
until the dough comes together. Gather the dough and form it into a round flat disk, or
if making individual potpies, form it into 6 disks. Wrap in plastic wrap and refrigerate
for at least 30 minutes.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
To make the root vegetables, combine the paprika, allspice, cinnamon, and salt in a
large mixing bowl. Slowly pour the extra-virgin olive oil into the bowl, whisking all
the while, to make a smooth paste. Add the turnip, parsnips, rutabaga, sweet potato,
squash, and potatoes and toss until evenly coated. Spread the vegetables in a single
layer on the prepared pan (using two pans if need be). Bake for 25 to 30 minutes, until
tender. Remove the vegetables and lower the oven temperature to 350°F.
Meanwhile, make the sauté. Heat the olive oil in a large sauté pan over medium
heat, then add the onion, salt, and caraway seeds and sauté until the onions are golden,
about 4 minutes. Add the carrots, celery, and mushrooms and sauté for 4 minutes.
Transfer the sautéed vegetables to a bowl.
To make the sauce, use the same sauté pan over medium-low heat. Add the clarified
butter, and once it melts, whisk in the flour to make a paste. Slowly pour in the broth,
whisking all the while, and continue whisking until velvety smooth. Stir in the salt,
pepper, and nutmeg. If the sauce is too thick, add a small amount of additional broth.
To assemble the potpie, combine the root vegetables, sautéed vegetables, and sauce
and stir until well mixed. On a lightly floured surface, roll the dough out to a circle 2
inches larger than your pie pan, or if using individual 1½-cup ramekins, divide into 6
portions and roll each out to a circle 1 inch larger than the ramekins. Fill the pie pan
or ramekins with the vegetable mixture and gently place the dough over the filled dish
or ramekins. Fold over the edges of the dough and crimp the edge with your fingers or
a fork to seal. Cut a few steam vents in the crust.
Bake for 20 to 30 minutes, until the crust is golden brown and the juices are
bubbling. Serve hot.
Variation: Root Vegetable and Chicken Potpie: Substitute 1½ cups of diced cooked
chicken for one of the root vegetables. Fold the chicken in when you combine the root
vegetables, sautéed vegetables, and sauce. If the mixture is too dry, add another ½ cup
of broth.
PREP TIME: 45 minutes · COOK TIME: 1 hour 15 minutes
Ingredients:
2 tablespoons organic clarified butter or extra-virgin olive oil
2 tablespoons unbleached all-purpose flour
Directions:
1½ cups Magic Mineral Broth
Pinch of sea salt
Pinch of freshly ground pepper
1 generous shaving of nutmeg
To make the crust, combine the whole wheat flour, spelt flour, baking powder, and salt
in a food processor and process for 10 seconds to mix. Separately, whisk the water,
olive oil, and maple syrup together, then pour over the flour mixture and pulse just
until the dough comes together. Gather the dough and form it into a round flat disk, or
if making individual potpies, form it into 6 disks. Wrap in plastic wrap and refrigerate
for at least 30 minutes.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
To make the root vegetables, combine the paprika, allspice, cinnamon, and salt in a
large mixing bowl. Slowly pour the extra-virgin olive oil into the bowl, whisking all
the while, to make a smooth paste. Add the turnip, parsnips, rutabaga, sweet potato,
squash, and potatoes and toss until evenly coated. Spread the vegetables in a single
layer on the prepared pan (using two pans if need be). Bake for 25 to 30 minutes, until
tender. Remove the vegetables and lower the oven temperature to 350°F.
Meanwhile, make the sauté. Heat the olive oil in a large sauté pan over medium
heat, then add the onion, salt, and caraway seeds and sauté until the onions are golden,
about 4 minutes. Add the carrots, celery, and mushrooms and sauté for 4 minutes.
Transfer the sautéed vegetables to a bowl.
To make the sauce, use the same sauté pan over medium-low heat. Add the clarified
butter, and once it melts, whisk in the flour to make a paste. Slowly pour in the broth,
whisking all the while, and continue whisking until velvety smooth. Stir in the salt,
pepper, and nutmeg. If the sauce is too thick, add a small amount of additional broth.
To assemble the potpie, combine the root vegetables, sautéed vegetables, and sauce
and stir until well mixed. On a lightly floured surface, roll the dough out to a circle 2
inches larger than your pie pan, or if using individual 1½-cup ramekins, divide into 6
portions and roll each out to a circle 1 inch larger than the ramekins. Fill the pie pan
or ramekins with the vegetable mixture and gently place the dough over the filled dish
or ramekins. Fold over the edges of the dough and crimp the edge with your fingers or
a fork to seal. Cut a few steam vents in the crust.
Bake for 20 to 30 minutes, until the crust is golden brown and the juices are
bubbling. Serve hot.
Variation: Root Vegetable and Chicken Potpie: Substitute 1½ cups of diced cooked
chicken for one of the root vegetables. Fold the chicken in when you combine the root
vegetables, sautéed vegetables, and sauce. If the mixture is too dry, add another ½ cup
of broth.
PREP TIME: 45 minutes · COOK TIME: 1 hour 15 minutes
Printed from https://recipe.bluelayer.org/recipe/74279/organic-clarified-sauce