Eatwell Farmhouse Kitchen
1 lb Romanesco OR Broccoli, cut into florets, stems can be peeled and chopped into bite sized chunks
2 tsp Salt
1/2 lb Butternut Squash, peeled and cubed
1 or 2 of the Green Onions, chopped
1 TB Oil
Preheat oven to 425 F. Heat a pot of salted water and cook the florets and stems. Cook just until they start to become tender. Saving the water, drain the broccoli/romanesco, set aside. Heat the oil in a skillet and add the green onion and butternut squash, cook on medium heat for about 5 minutes, stirring often. Mix with the Romanesco/Broccoli and set aside.
For the Cheese Sauce
2 TB Butter
2 TB Oil (use an oil that doesn't have much flavor like an organic Sunflower or Safflower)
6 TB All-Purpose Flour
3 cups hot Vegetable Water OR Vegetable Broth
1/2 lb grated Sharp Cheddar
1/2 tsp Mustard Powder
1/2 tsp Paprika
Pinch of Cayenne
1/2 tsp Salt
White Pepper, to taste
In a heavy bottomed sauce pan, melt the butter in the oil over medium heat. Stir in the flour and cook until it begins to turn a little golden. Slowly, one cup at a time, add the vegetable water. Whisk well, making sure there are no lumps, then add the cheese and cook on medium low until the cheese is melted.
Mix the vegetables with the cheese sauce in a casserole dish or, if you are making individual pot pies, mix them in a bowl and then portion out. Top with pastry crust or biscuit dough.
A dough recipe follows, but as an FYI, in case you don't already know this, we now have Buttermilk Biscuit Mix available as an add on extra item AND coming in a week or so we will include a Savory Pastry Dough in addition to our slightly sweet Heirloom Pastry Dough!
2 cups Flour (always use our heirloom flour in a mixture of about 3/4 to 1/4 all-purpose)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
5 TB cold unsalted Butter, cubed
1/2 cup grated Sharp Cheddar Cheese
1/2 cup well shaken Buttermilk
Mix all of the dry ingredients in the bowl of a food processor, then add the cubed butter and pulse until it is fairly mixed up. Add the buttermilk and cheese and pulse until all is incorporated. Spoon dough right on top of the pot pie. Bake at 425 F for 15 minutes. If it still needs a bit more browning let it go another couple of minutes.