Pie In The Sky

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

  1. Pre-heat the oven to 350°
  2. 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).
  3. 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.
  4. Toss the sweet potatoes with a little oil, a pinch of salt and the rosemary and put into a different pan. Roast until soft.
  5. 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.
  6. 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.
  7. Press the millet and lentil mixture into the bottom of a pie pan to make an even base.
  8. 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)
  9. 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.
  10.  Serve with the gravy and a green salad or a winter root salad.