Beet and Carrot Curried Pie

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This is a vivid and happy dish with its turmeric yellow crust, bright beet filling and fresh cilantro green topping. I wouldn't recommend it if you don't like the earthy taste of beets or the tang of cilantro (so, Mom, not for you!) but otherwise, it is worth a go.

Beet and Carrot Curried Pie
serves 3

Filing:
1 beet
1 carrot
cumin, chili powder & cardamom to taste (1/4 tsp each?)

Cook the beet (I use the pressure cooker for 20 minutes) until done but not mushy. Allow to cool. Grate. Grate the carrot. Add spices to taste & mix.

Crust:
1/2 cup white flour
1/2 cup wheat flour
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp each chili powder, cardamom & cumin
1 stick (100 g) butter or margarine, very cold
3 Tbsp ice water

Mix the flours, salt and seasonings in a food processor. Add the butter cut into chunks and pulse until the mixture resembles oatmeal. Dump the flour-butter mixture into a bowl and add the water. Mix with your hands until a nice dough forms. Add more water if needed. Chill 30 minutes (or 10 in the freezer) then roll into two thin crusts.

Lay bottom crust in pie plate, spoon in the beet filling. Top with upper crust. Bake at 180/350 for 30 minutes or until crust is golden and crispy.

Cilantro pesto:
3 cups cilantro
1/2 cup sunflower seeds (roasted and salted)
1 clove garlic
olive oil
1/2 lime, juiced

In food processor, combine cilantro, seeds, and garlic. Drizzle in oil and lime juice in turns until the pesto is creamy. Serve on top of baked pie.

1 Comment

Look at all that beety-ness. Definitely the "Not for Mom" dinner.

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