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Preparation time: 25 minutes
Cooking time: 30 minutes
- 1 cup of chickpea flour
- 1 cup of brown rice flour
- 1/4 cup of cornstarch, potato starch or tapioca starch
- 1/2 cup of olive oil
- 1 tsp of salt
- 12 to 14 tbsp of cold water
- 4 carrots of different colors
- 1/2 chopped white onion
- 1 cup of diced celeriac
- 1/2 cup of diced turnip
- 5 sliced red potatoes
- 1 tbsp of fresh thyme
- 1 tbsp of turmeric
- salt and pepper (your taste)
Dairy free preparation:
- 1 box of Belsoy creamy soya preparation
- 2 eggs
Preheat oven at 400°F.
Prepare all the vegetables.
In a large skillet, cook onions, garlic, turmeric and thyme for 2-3 minutes to relatively high heat.
Add all the vegetables, cover and cook to medium heat for 25 to 30 minutes or until it is tender.
While the vegetables cook, prepare the pie dough. In a bowl or a mixer, mix the chickpea flour, brown rice flour, cornstarch and salt. Be sure to mix the cornstarch well. Add olive oil gradually. Mix.
Add water gradually. Then, ajust the amount depending on the desired consistency. (I used 12 tablespoon of water, but if the dough dries, add more water. It will detach of the robot and be malleable when ready.)
With wet fingers, shape a big ball with the mixture. Tap well then roll out the dough with a roller. (The important thing is that the dough holds together well. It is normal that it is splitting in some places. Once it is cooked, it will be crunchy and good.)
Place in a pie pan.
Cook the crust in oven for 10 minutes or until it begins to brown. Set aside.
In a bowl, mix the cream preparation and eggs.
Add the mixture and cooked vegetables in pan.
Cook in the oven for about 15 minutes or until the dairy free preparation browns on top. Set aside for 3 minutes before serving.