Okay, I know it doesn’t sound amazing or fancy, but it IS really, really good. It’s hearty, healthy, and vegetarian. Did I mention that it’s also VERY easy on the bank? Serving 4 costs between $5 and $10.
I looked at a bunch of different recipes, including the original, and came up with my own version (with a little more flavour). Some recipes call for the veggies to be covered in water and then drained; I prefer to use less water, and steam them.
1 large swede (a fancy name for turnip)
3-6 medium carrots
3-6 medium potatoes
1 medium cooking onion
4-6 cloves garlic
1tbsp oat flour (chop whole oats in a food processor)
1tbsp ground flax seed
1tbsp vegetable broth
pinch of fresh ground pepper
There are a variety of crusts you can use: potato or oat pastry, biscuit, or a layer of potato slices. I recommend using your favourite recipe, just make sure you add 1/2 cup grated cheddar to whichever you choose.
Preheat oven to 350°F
Chop swede, carrots, potatoes, parsnip, and onion into half inch cubes. Finely chop garlic.
Put 1 cup water and broth in saucepan and bring to a boil.
Add swede, carrots, potatoes, parsnip, oat flour, flax, and pepper. DO NOT add salt at this time, it causes the vegetables to soften too much. Steam for 15 minutes, stirring often. If most of the water evaporates, add more as needed (about a half cup at a time).
Remove vegetables from heat; stir in onions, garlic, and salt. Cover.
Prepare your crust.
Place vegetables in a large casserole dish, cover with the crust of your choice, and bake for 30 minutes. Let sit for 10 minutes after removing from oven.
That’s it! You’re eating WWII style!