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- Note: For our vegetable variety, we used 3 carrots, 2 parsnips, 1 yam, 3 russet potatoes and the green part of one scallion
- 8 cups of chopped root vegetables
- 3 sprigs fresh rosemary, with leaves removed from the stems
- 1/4 cup olive oil
- 1/2 stick butter
- 1/2 cup finely chopped onion (we used the root part of the scallion)
- 1 celery stalk, diced
- 1/4 cup flour
- 1 cup vegetable stock
- 1 cup milk
- salt and pepper to taste
- 1 package Puff Pastry Shells
View Full Recipe at A Couple in the Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 785g | |
| Calories 1481 | |
| Calories from Fat 1129 | 76% |
| Total Fat 127.61g | 160% |
| Saturated Fat 46.4g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1518mg | 63% |
| Potassium 717mg | 20% |
| Total Carbs 73.24g | 20% |
| Dietary Fiber 7.6g | 25% |
| Sugars 19.0g | 13% |
| Protein 16.52g | 26% |
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