Gardener's Pie
Recipe
Ingredients :
8 ounces dried
black-eyed peas
2 tablespoons
olive oil, divided
3/4 cup chopped
onion
1/2 cup chopped
peeled celery root
1/3 cup chopped
carrot
3 cups water
1 bay leaf
1 cup chopped
peeled turnip
5 garlic cloves,
minced
1 pound turnip
greens, coarsely chopped
1/2 teaspoon
kosher salt
1 cup unsalted
chicken stock (such as Swanson)
1 teaspoon brown
sugar
1 teaspoon cider
vinegar
Cooking spray
1 1/2 poundsYukon gold potatoes, peeled and thinly sliced
1/4 teaspoon salt
2 ounces Gruyère
cheese, shredded (about 1/2 cup)
1/4 cup heavy
cream
How to Make Gardener's
Pie :
Step 1
Sort and wash
peas; place in a large Dutch oven. Cover with water to 2 inches above peas;
cover and let stand 8 hours. Drain peas.
Step 2
Heat a large
saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery
root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3
cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and
15 minutes or until peas are tender. Discard bay leaf.
Step 3
Heat a large
Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl tocoat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic;
sauté 1 minute. Stir in greens and 1/2 teaspoon kosher salt; sauté 1 minute. Add
stock; stir until greens wilt. Cook 15 minutes or until greens are very tender.
Remove from heat; stir in sugar and vinegar.
Step 4
Preheat oven to
350°.
Step 5
Lightly coat 6
(8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into
prepared dish. Top evenly with greens mixture. Layer potatoes evenly over
greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at
350° for 1 hour or until potatoes are tender and cheese is golden.