Herbes de Provence Pot Pie

Herbes de Provence Pot Pie is proof that comfort food can be delicious  without the extra fat and calories. You will not miss the meat in this  vegetarian version either.

INGREDIENTS

– leek  – fennel – red pepper  – carrots  – unsalted butter – evaporated milk

STEP 1

Preheat oven to 400 degrees F. In a small saucepan, cover carrots with a  small amount of water and cook until al dente, approximately 5 minutes.

Drain and remove from pan to stop cooking.  Set aside. In a dutch oven, melt butter and add leek and fennel. Saute until they start to soften, 5 minutes.

STEP 2

Add red pepper and cook an additional 3 minutes. Add carrots and Herbes de Provence and cook for 30 seconds or until aromatic.

STEP 3

In a small saucepan, (same one used to cook carrots), bring broth and  evaporated milk to a simmer and allow to cook about 3 minutes. Add to  vegetables.

STEP 4

Dissolve arrowroot with 1 teaspoon of water in a small bowl and add to vegetables. Cook over medium low heat until thickened.

STEP 5

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