Kohlrabi Parsnip Pie: A Delicious Autumnal Harvest Combination

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of a homemade pie wafting through the kitchen. This Kohlrabi Parsnip Pie combines the earthy, nutty flavors of kohlrabi and parsnips, creating a savory dish that captures the essence of autumn harvest.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 2 cups kohlrabi, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine flour and salt.
2. Add the cold butter cubes and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Filling

1. In a large skillet over medium heat, add olive oil and sauté the onion until translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the diced kohlrabi and parsnips, cooking for about 10 minutes until they begin to soften.
4. Sprinkle in thyme, nutmeg, salt, and pepper, mixing well to combine.
5. Pour in the vegetable broth and lemon juice. Bring to a gentle simmer, cooking until the vegetables are tender and the liquid has reduced slightly, about 10-15 minutes.

Step 3: Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the crust in the dish and trim any excess dough.
3. Pour the kohlrabi and parsnip filling into the crust, spreading it evenly.
4. If desired, use any leftover dough to create a lattice topping or simply cover with a second crust, making slits for steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 4: Serve

1. Allow the pie to cool for 10-15 minutes before slicing.
2. Garnish with fresh parsley for a pop of color and flavor.

Cooking Tips

• Choose fresh kohlrabi and parsnips that are firm and unblemished for the best flavor.
• For a twist, consider adding grated cheese such as Gruyère or cheddar to the filling for a richer taste.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Flavor Pairing Suggestions

This savory pie pairs perfectly with a light green salad drizzled with a vinaigrette or some roasted root vegetables. For a beverage, consider a crisp white wine or an apple cider to complement the autumnal flavors.

Food Photography Ideas

When capturing this delightful dish, focus on showcasing the golden crust and colorful filling. Consider using earthy backgrounds like wooden tables or fresh fall produce as props to enhance the visual appeal.

Variations

Feel free to experiment with other seasonal vegetables such as sweet potatoes or carrots. You can also incorporate proteins like cooked lentils or shredded chicken for a heartier meal.

Further Exploration

To delve deeper into the world of seasonal cooking, check out articles like The Benefits of Eating Seasonally and 10 Creative Ways to Cook with Kohlrabi. Both will enhance your understanding of ingredient selection and preparation techniques.

With its unique blend of flavors and textures, this Kohlrabi Parsnip Pie is sure to be a hit at any autumn gathering. Enjoy the process of making this dish, and don’t hesitate to share your experience and variations! Happy cooking!