An easy to make, delicious potato pie with regional and seasonal vegetables.
Cover Photo ©Ruth Nelson-Andorf
Ok, whenever I am asked for a recipe, I always admit that I rarely use measuring equipment. So a recipe from me is usually a “throw it all in” type of experience. Believe me, this has many advantages. First of all — as you will also see with this recipe, writing recipes in a creative way actually makes you more creative while cooking. Certain ingredients can be substituted, preferred seasonings can be added and the amount can be varied if you’re just cooking for yourself, for your family or a group of friends. This way you don’t always have to rush out with a shopping list in order to cook my recipes.
The amount of vegetables for this recipe depends on what you have available in your fridge or pantry and the size of your pie dish and how much food you want to make. So basically, you get to choose. As with almost all of my recipes, this one is uncomplicated, time saving, healthy, fresh, fantastic tasting and of course vegan and plant based.
Photo ©Ruth Nelson-Andorf
- Brussel Sprouts
- Staple Ingredients & Seasonings
- sea salt
- ground haselnuts
- freshly ground pepper
- soy, rice or oat cream
- freshly chopped herbs for eg. thyme or rosemary or marjoram
- freshly grated nutmeg
- All you need is a bowl, chopping board, knives and a pie dish. All the ingredients are raw and go in the oven raw.
- Wash or brush the vegetables, chop them up and the herbs and mix them in a bowl adding salt, grated pepper and nutmeg to taste. (I used about 1 heaped teaspoon of salt & one teaspoon of pepper).
- Thinly slice the potatoes.
- First put a layer of thinly sliced potatoes at the bottom of the pie dish, then add the complete chopped vegetable, herb mix and then a final layer of potatoes.
- Pour the cream over the ingredients in the dish so that it fills about a third of the dish. (more liquid, soggier pie, less liquid, dryer pie — your choice)
- Sprinkle the grated hazelnuts over the top
- Bake in a (preheated) oven at 200° C / 390° F for about 30- 40 mins. till golden brown and when you stick a potato with a fork its soft and cooked. Basically cook until the potatoes are soft. That’s it — simple! And amazingly delicious!
Photos ©Ruth Nelson-Andorf
You can substitute any of the vegetables for vegs of your choice, or if you want to use up leftovers in your fridge. Of course some will work better than others. This recipe works best with green leafy, cruciferous vegetables, so you may also use pak choi, cabbage, spinach, swiss chard or kohlrabi.
This pie is warming, comforting and filling and of course as always packed with goodness. The combination of mild potatoes and creamy hazelnuts wraps around the strong greens.
Cruciferous vegetables like broccoli, cabbages, kohlrabi, cauliflowers, brussel sprouts, watercress, turnips, kale, pak choi, spring greens, mustard greens, chards and swedes are all packed with Phytochemicals which are anticarcinogenic and play a crucial role in fighting disease by stimulating the body’s enzymes defences against cancer-inducing substances and so greatly reducing the risk of lung, colon, breast, ovary, uterus or prostate cancer.
Phytochemicals contain carotenoids, selenium, fibre, isothiocyanates, indoles, phenols, tocopherols, bioflavonoids and protease inhibitors.