- 6 ounces whole-wheat pastry flour (scant 1 1/2 cups)
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup 2% reduced-fat milk
- 3 cups (1/2-inch) cubed peeled celery root
- 1 1/2 cups (1/4-inch) sliced carrot
- 1 1/4 cups (1/4-inch) sliced parsnips (cut any large rounds into half-moons)
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 ounce dried porcini mushrooms
- 3 cups boiling water
- 1 tablespoon butter
- 2/3 cup finely chopped shallots
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 1/4 cup Madeira wine
- 2/3 cup 2% reduced-fat milk
- 1.33 ounces whole-wheat pastry flour (about 1/3 cup)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups cooked wheat berries or spelt berries
- calories 458
- fat 15.6 g
- satfat 3.5 g
- monofat 9.2 g
- polyfat 1.7 g
- protein 12 g
- carbohydrate 68 g
- fiber 12 g
- sugars 8 g
- Est. Added Sugars 0 g
- cholesterol 8 mg
- iron 4 mg
- sodium 623 mg
- calcium 136 mg
How to Make It
Preheat oven to 425°F.
To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk; add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap; chill 30 minutes.
Meanwhile, to prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss to coat. Cover pan with foil. Bake at 425°F for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
Place porcini in a medium bowl; cover with 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender; strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
Heat a large nonstick skillet over medium-high heat. Add butter; swirl until butter melts. Add shallots, thyme, and garlic; sauté 3 minutes. Add wine; cook 1 minute or until liquid mostly evaporates. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup; bring to a boil. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly; cook 2 minutes or until mixture thickens. Stir in 1 teaspoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables; remove from heat.
Remove dough from refrigerator; cut into 6 equal pieces. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle. Divide filling evenly among 6 (10-ounce) ramekins; top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent. Place ramekins on a foil-lined jelly-roll pan. Bake at 425°F for 25 minutes or until crust is browned and filling is bubbly.
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