In the Oven

Remember that caught-up feeling that had me so blissful over the weekend?  It’s quickly dissipating.  I’m holding conferences this week, and in an effort to not have to be chained to my office on my normal at-home day, I agreed to do a certain number of e-mail conferences with students who have been doing well in the class.  So tonight, while I watch Pushing Daisies, I’ll likely be writing notes to students as well.  I’d rather be knitting, no doubt! 

I did manage to put something in the oven today, though, and I thought I’d share my off-the-cuff recipe.  Mind you, I haven’t eaten this yet, so bake at your own risk!

PoMo’s Harvest Pie

1 bunch of leeks, washed and thinly sliced
2 large carrots (more if you like), peeled and sliced
3 parsnips, peeled and sliced
1 turnip, peeled and cubed
1 can creamed corn
1/2 yellow onion, diced
Chunk of ginger, peeled and diced (I used a piece about 1" long)
Pinch or two of ground pepper
Pinch or two of sea salt
Pinch of saffron (if you have it)
1/3 cup Craisins
Olive oil
Pie crust

Sautee the carrots, parsnips, turnip, onion, and leeks until the veggies begin to soften a little.  Toss in the ginger and enjoy the fragrance.  Add the canned corn, then the spices and craisins.  Line a deep pie dish with pie crust and fill with the sauteed mixture.  Cover with the remaining crust and put decorative slices on it.  Bake at 350 for 25-30 minutes, until crust is golden.

I made something similar to this often last winter.  You can substitute the root veggies with whatever strikes your fancy…yellow beets are striking mine, but I don’t have any on hand.

The buzzer is ringing; time to eat!  Let me know if you try this and what you think of it and if you have any good vegetarian winter recipes that I could make.