Chunky Vegetable Potpie

Ingredients

• ½ butternut squash
• 1 head celeriac
• 2 medium carrots
• ½ c. white cauliflower florets
• ½ c. green cauliflower florets
• 8 oz. Brussels sprouts
• 1 medium beet
• 1 small turnip (or 2 parsnips)
• ¼ c. olive oil
• ¾ tsp. salt
• .13 tsp. Freshly ground black pepper
• 3 clove garlic
• 2 medium shallots
• ½ c. dry white wine
• 1½ c. vegetable stock
• 1 cube all-purpose flour
• 2 tbsp. all-purpose flour
• 2 tsp. baking powder
• 2 tbsp. chopped fresh tarragon
• 2 tsp. chopped fresh tarragon
• 3 tbsp. unsalted butter
• ½ c. milk
• 2 tbsp. freshly grated Parmesan cheese
• 1 medium zucchini

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