Honey-roasted winter root vegetables and pot pie

My parents were visiting last weekend, and most of our activities centered around eating, as usual. We made a big break-the-fast dinner the first night, as my dad observed Yom Kippur, that included chicken, kugel, green beans, corn, and brownies. We ate at Margaret's Cantina and Neal's Deli for lunch, Crook's Corner for dinner, and Weathervane for brunch. And we made a big farmer's market meal featuring roasted pork shoulder with apples and turnip greens, purple hull peas, pumpkin bread, and honey-roasted winter root vegetables.


We had tons of leftovers, and I used the extra root veggies to make a vegetarian pot pie with whole-wheat biscuit dough. It was delicious!


Honey-roasted winter root vegetables
Adapted from Cooking Light

3 medium-size sweet potatoes
1 bunch turnips
1 medium butternut squash
1 medium yellow onion
1 daikon radish (optional)
2 tbsp olive oil
1/4 cup honey
Salt and pepper

Preheat oven to 450 degrees. Peel and coarsely chop all vegetables so you have approximately one-inch chunks. Place in a large bowl and add olive oil, honey, salt and pepper. Toss to coat. Coat a lipped cookie sheet with non-stick spray. Bake for 35 minutes or until vegetables are soft, stirring every 15 minutes to cook evenly.

Vegetable pot pie
Adapted from Vegetarian Times

3-4 cups leftover vegetables (I used winter root vegetables)
1/4 cup white wine
1/3 cup whole-wheat flour
1 cup milk
2 cups vegetable stock
2 tbsp chopped fresh parsley
1/2 tsp dried thyme
Salt and pepper
1 3/4 cup whole-wheat flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tbsp butter
3/4 cup buttermilk (I used one tbsp vinegar and enough milk to make one cup)
2 tsp honey

Coat a pie plate with non-stick spray. Preheat oven to 400 degrees. In a large saucepan, heat the wine over medium-high heat. Add vegetables. Simmer for three minutes. Reduce heat to low. Add 1/3 cup whole wheat flour, and stir constantly for two minutes. In glass measuring cup, combine stock and milk. Add slowly to the saucepan, stirring constantly, until you get a thickened mixture. (You may not use all of the stock/milk mixture.) Add parsley, thyme, salt and pepper, and combine. Remove from heat and pour into prepared pie plate.

To make the biscuit topping, in a large bowl, mix flour, salt, baking powder, and baking soda, and whisk to combine. Cut butter into flour mixture until it resembles a coarse meal. In a measuring cup, combine milk and honey. Add liquid to the flour mixture and stir until it forms a stiff dough. Knead lightly in bowl until dough is no longer sticky. Roll out on lightly floured surface to the shape of your pie plate. Lay topping gently over vegetable filling. Bake for 20-30 minutes or until vegetable mixture is bubbling and biscuit topping is golden brown