White Winter Vegetable Pie with Curry

White Winter Vegetable Pie with Curry

Savory pie with potato, celeriac, parsnip and curry.

Prep time: 70 min Oven temp: 190 °C Servings: 6
Main coursepie-tart

Ingredients

  • ½ pie dough
  • 450g potatoes (diced)
  • 450g celeriac (diced)
  • 450g parsnip
  • 4 eggs (separated)
  • 250 ml whipping cream
  • 55g butter
  • 1 tsp salt
  • 2 tsp curry powder

Instructions

Make the dough, press into the pan and refrigerate. Cook potatoes and celeriac for 10 minutes, then add parsnip and cook for another 15 minutes. Drain in a colander and mash the vegetables. Mix with cream, butter, salt and curry. Add the separated eggs: egg yolks with a fork and beat the egg whites until stiff with a mixer. Add both to the filling and mix gently. Spread the filling in the crust and place in the oven. Bake for 45 minutes at 190 degrees.