By Rachel Saum
I affectionately call this “veggie pie” when my friends ask what I’m cooking. It has been a hit at potlucks, and is an easy way to get the appropriate ratio of sweet, grounding to extractive, cleansing vegetables. Serve with hummus or another legume for a balanced meal. Here I used beets and turnips, but you could easily make it with carrots or squash. Happy baking!
1½ cups whole wheat flour
4 Tbsp. ghee
½ cup cold water
1 large fennel bulb
3 medium-sized red beets
3 medium-sized gold beets
2 large turnips
2 Tbsp. sesame oil
½ cup flat-leaf parsley, roughly chopped
½ tsp. fennel seeds
½ tsp. mineral salt (plus an extra pinch for the veggies)
Preheat your oven to 400 degrees Fahrenheit.
Chop the fennel, beets and turnips into bite-sized pieces and spread out on a baking sheet. Drizzle the sesame oil over top and sprinkle a pinch of salt. Toss to coat all of the pieces, and then bake for 20 minutes, or until the vegetables are just tender enough to pierce with a fork.
In a food processor, combine the flour, ghee, ½ tsp of salt and fennel seeds. Slowly add the cold water until a sticky dough forms. Form the dough into a ball with your hands, cover and refrigerate until vegetables are done baking.
Once the vegetables are done, remove them from the oven and toss them with the parsley. Allow them to cool while you prepare the dough.
On a floured surface, roll out the dough to make a rustic circle about 1/8” thick. Add an extra sprinkle of flour as needed to prevent the dough from sticking to your work surface or rolling pin. Transfer to a baking sheet lined with parchment paper. Spoon the cooled vegetable mixture onto the center of the dough. Once all the veggies are piled in the center, gently bring up the sides of the dough around it, folding/pleating the dough wherever necessary.
Bake for 30 minutes at 400 degrees. Cut into wedges and serve warm.
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