Name: Spring Vegetable Mini Pot Pies
Ingredients: 3 tablespoons extra virgin olive oil; 2 large leeks, roughly chopped; 6 cloves garlic, minced; 2 cups carrots, peeled and finely chopped; 2 cups turnips, diced; 1 cup celery, peeled and finely chopped; 1 tablespoon fresh thyme, plus extra for garnish; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 5 tablespoons all-purpose flour; ¾ cup dry white wine; 4 cups low-sodium vegetable broth; 1 ½ cups frozen green peas; 1(15 ounce) can garbanzo beans, canned, drained and rinsed; 1 ½ cups all-purpose flour; ½ teaspoon sea salt; ¼ cup coconut oil, cold; ¼ cup extra virgin olive oil; 4 to 5 tablespoons ice water

Spring Vegetable Mini Pot Pies | Patricia Bannan, MS, RDN

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Spring Vegetable Mini Pot Pies

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