Heat up the oven to 400 degrees F and place a rack in the middle.
Melt butter over medium heat in on a heavy bottomed saucepan. As soon as it foams, add fennel, onions, and carrots, and cook until ingredients soften and onions are limpid, it will take about 2 minutes. Add mushrooms and potato, seasons with salt and grounded black pepper, and stir until coat. Keep cooking with rare stirring, until mushrooms are soak off water and are shrunken totally, it will take 6 minutes.
Sprinkle some flour over the vegetables, stir to coat, and cook until raw flavors says bye, bye!
Cautiously add broth and milk, stir constantly till mixture becomes smooth. Bring upto a simmer over medium heat and cook until it thickened a bit, may take 5 minutes.
Withdraw from heat, add peas, herbs, and vinegar, stir to coat. Season them well with salt and ground black pepper. Turn them into an preferred sized baking dish.
Whisk egg with 2 teaspoons water and a pinch of salt and mix them well. Keep it aside.
Using kitchen shears, cut dough to fit the baking dish. Arrange dough over filling and tuck into the edges of the dish. Brush the dough with egg and cut slits in the top to vent. Place on a baking sheet and bake so that crust is golden brown and mixture gets bubbling, may take 25 to 30 minutes. Let sit for 5 minutes then serve.
Baked Green Bean Fries
1 cup Panko, a Japanese-style breadcrumb
1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds trimmed green beans, trimmed
1/2 cup flour
2 large eggs, beaten
Heat up oven to 425 degrees F. Oil a baking sheet lightly or coat with nonstick spray.
In a bowl, mix Panko, Parmesan and cayenne pepper; season well with salt and pepper. Keep it aside.
Dredge green beans in flour, immerse them into eggs and then dig up in Panko mixture, press to coat.
Arrange green beans in a single layer on a baking sheet. Arrange into an oven and bake for 10-12 minutes, so that it becomes golden brown and crisp.
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