This pie seemed to mysteriously form itself. I just kept cooking, putting one hand in front of the other, chopping, roasting, blending, mixing, tasting; as if in a trance. Life seems to be that way these days, happening despite me. There is a stirring deep in the soil; moving me forward even when I think I am lost. It’s as though tears have woken dormant seeds, hidden in cool darkness, quietly waiting for the suns rays and the weight of the snow to leave. Beauty and sadness have a way of fusing together, helping us to stay still and grow deeper.
Sweet Potato Parsnip Pie
With Mushroom Sage Gravy
Yields 4 servings
Requires a food processor and an 8 or 9 inch pie pan.
½ c millet
¼ c French lentils
2 c vegetable broth (I used water and one cube of organic vegetable bouillon)
4 parsnips cut into quarters lengthwise with the core removed
4 big cloves garlic (with skins on)
1 lg sweet potato- cubed
1 tsp dry rosemary
1 tbs butter or coconut oil
1 med-lg. onion
½ tsp sea salt
2½ c chopped mushrooms
2 tsp dry sage
3 tbs olive oil
3 tbs cooked millet and lentil mixture
¼- ½ c water
- Pre-heat the oven to 350°
- In a small pot combine the millet, lentils and broth. Bring to a boil, cover and let simmer until cooked. (the water will be gone and the grains will be light and fluffy).
- In the meantime toss the parsnips and garlic in a little bit of oil and a pinch of sea salt. Put them in a pan and roast them in the oven till they’re gooey and sweet.
- Toss the sweet potatoes with a little oil, a pinch of salt and the rosemary and put into a different pan. Roast until soft.
- In a frying pan, heat the butter on medium- low heat. Add the onions and cook until soft. Add the mushrooms, salt and sage. Cook until the mushrooms are soft.
- In a food processor blend the cooked mushroom mixture and the remaining gravy ingredients. Add the water last using only enough to give you the desired thickness. Put in a small sauce pan and keep hot on low heat.
- Press the millet and lentil mixture into the bottom of a pie pan to make an even base.
- In a food processor purée the roasted sweet potatoes and spread the mixture over the base. (you can add extra butter to make it more creamy)
- Place the roasted parsnips on top of the sweet potatoes as if they were spokes on a wheel. Put the roasted garlic in the middle.
- Serve with the gravy and a green salad or a winter root salad.