Page 149 - A Literary Holiday Cookbook

Deeper ’n Ever Turnip ’n Tater ’n

Beetroot Pie

Makes 1 (9-inch) pie

“There ain’t no better cook in all of Mossflower than Friar Wopple. She makes pies an’
soups, an’ pasties . . . an’ deeper ’n ever turnip ’n tater ’n beetroot pie for the moles. Best
food you ever tasted.”
—Uggo, The Rogue Crew

The ultimate root vegetable dish, this savory pie boasts buttery herbed crust and hearty
diced vegetable filling with a flavor reminiscent of Thanksgiving stuffing. Like all the recipes
eaten by the beasts of Redwall, it’s naturally vegetarian . . . but I won’t fault you if you add
some diced chicken!

INGREDIENTS

For the Filling

1 cup chopped sweet onion

½ cup butternut squash, peeled and cubed
1 cup white turnip, peeled and cubed

1 cup parsnip, peeled and cubed

1 cup carrots, peeled and cubed
1 cup beets, peeled and cubed

1 cup chopped celery
1 cup sliced mushrooms

3 tablespoons olive oil

½ teaspoon salt
¼ teaspoon pepper

For the Binding Mix
4 red potatoes

2 cloves garlic, minced