Vegetable Pot Pie
All the fall veggies can be cut small and sauteed, season as you like. Once the veggies are soft add a couple tablespoonfuls of butter. Once melted sprinkle the mixture with a couple tablespoonfuls of flour. Stir and cook the flour out. With a whisk, stir in some chicken or vegetable stock, mix well and bring to a simmer. The amount you add will depend on the amount of vegetables and your pan size. As the mixture heats up it will thicken. Taste one more time for seasoning. Once thickened, pour into a baking dish and cover with puff pastry. Cook according to the package directions for the puff pastry.
I have used fennel, onions or leeks, carrots, peas, potatoes, celery, cubed butternut squash or sweet potatoes, kohlrabi, celeriac as well as finely chopped greens. This is a great clean out the crisper recipe.