Spring Vegetable Potpies

Ingredients

• 1 tablespoon pure olive oil
• 1 medium red onion, coarsely chopped
• 1 teaspoon very finely chopped garlic
• 3 cups vegetable stock or low-sodium chicken broth
• 1/3 cup dry white wine
• 1 tablespoon chopped tarragon
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• 1 teaspoon very finely chopped thyme leaves
• 1 pound all-butter puff pastry dough, chilled
• 5 tablespoons unsalted butter
• 6 baby red or white potatoes, cut into 1/2-inch pieces
• 12 baby carrots, halved lengthwise
• 1 pound thin asparagus, cut into 1 1/2-inch lengths
• 12 small fresh morels, cut into 1-inch pieces (see Note)
• Salt and freshly ground pepper
• 2 bunches of scallions (1/2 pound), cut into 1-inch lengths
• 6 medium kale leaves (about 1/2 pound), stems and inner ribs trimmed, leaves coarsely chopped
• 1 cup fresh or thawed frozen baby peas
• 1/4 cup snipped chives
• 1/4 cup finely chopped flat-leaf parsley
• 3 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 egg yolk mixed with 1 tablespoon heavy cream

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag