Winter Vegetable Pie

To prepare a delicious dish with potatoes and vegetables, start by peeling the potatoes. Rinse them well under a stream of cold water to remove any impurities. Cut them into suitable cubes so that they cook evenly. Place them in a pot with cold water and add a teaspoon of salt. Then, put the pot on medium heat and let the potatoes boil. When they become soft, drain them and mash them with a fork or a mixer until you get a smooth puree. Now, add the finely chopped green onion, freshly chopped parsley, and cheese (preferably cottage cheese or telemea, depending on your preference). Mix the ingredients well so that the flavors combine perfectly, and set the puree aside.

Next, prepare the vegetables. Peel the carrots, zucchini, and bell pepper, and cut them into even slices or cubes, depending on your preferences. In a large skillet, add the oil and heat it over medium heat. When the oil is well heated, add all the chopped vegetables, along with your favorite spices (salt, pepper, sweet or hot paprika, to taste). Sauté the vegetables, stirring constantly, until they are lightly browned and tender.

After the vegetables have taken on a beautiful color, add the white wine, stirring well to deglaze the skillet. Let them simmer for a few minutes, then cover the skillet with a lid and reduce the heat to low. Allow the vegetables to cook, stirring occasionally, until the liquid evaporates almost completely. One minute before turning off the heat, add the butter, stirring well to melt and combine with the vegetables.

Once the liquid has reduced, sprinkle the flour over the vegetables and stir vigorously to avoid lumps. Now, gradually pour in the vegetable broth, stirring constantly. If you find the mixture is too thick, you can add a little more liquid to achieve a slightly more fluid consistency. Put the skillet back on the heat, stirring until everything thickens.

Once the vegetables are ready, transfer them to a heat-resistant dish or individual ramekins. Spread the potato puree on top, smoothing it out with a spatula. Preheat the oven to a high temperature. Place the dish in the oven and let it bake until the puree forms a golden crust, and bubbles of liquid form around the edges. When the dish is ready, take it out of the oven and let it cool before slicing. It can be served warm, as a main dish or a side dish alongside a juicy steak or sausages. If you used ramekins, wait for them to cool to easily remove the portions. This recipe is not only tasty but also visually appealing, making it perfect for impressing guests at a dinner.