It’s easy to celebrate winter when the end is getting near. I guess the grass is always greener on the other side of the equator, but I am so ready for some warmth. And I’m so glad that fantasy of operating at b&b in Alaska never came to fruition.
Recipe notes: Roasted vegetables are amazing! They were so tasty, you could ditch the troublesome crust and just go with the veggies. My pie crust resembled an amorphous blob, but it was tasty. Next time I’ll probably use ready-made puff pastry dough. I really like that Lynn suggests spreading out the preparation over two days and it worked quite well for me. The leftovers were very tasty, too! Would be great reheated for breakfast with a fried egg.
I decided not to include the turnip; it was the last vegetable to be chopped and by then I decided that I already had a bountiful mound of pie filling. You can use whatever you have on hand—I wish I would have thought to include the sad butternut squash and sweet potatoes that have been repeatedly overlooked in the pantry all winter long.