Crisp temperatures. Cozy couches. Comfort food. Lazy weekends. Sideways sun. Mug filled hands. Red tipped noses. Chunky knit socks. Blue faded jeans. Apple cider donuts. Wood crackling bonfires. She’s back in full force. Hi, Autumn.
Sure, I miss this brevity of summer meal preparations, but I love the depth of flavor that comes from the slow cooked meals of fall and winter. Warm meals that leave your belly full for hours and make you question how you’ll ever squeeze in dessert, because you will. (I will.)
And I love meal preparations that linger long enough to pour a glass of wine and crank up the swanky sounds of Frank Sinatra, transporting you to a time you never knew but can only imagine its charm. There’s no tempering the nostalgia this time of year, and I’m not fighting it. We’ll be in the dead of winter soon enough.
Carrots, potatoes, onions, kale—it’s fall produce in all its glory. Simmered with sage and thyme in a light white wine sauce and topped with a puff pastry round (homemade if you dare), it’s decadent and wholesome all at once.
I wish I could tell you this comes together in under 30 minutes, but I’d be lying. Good things take time, and this is a very good thing. So pour your glass of wine and crank up Frank. It’s worth every chop and dirty dish.
Go on already. Warm your hands and your nostalgic soul up with some wholesome comfort food served in a mug. The produce is ripe. The air is crisp. And the sun is sideways. She’s calling your name. Hi, Autumn.
- 1/2 puff pastry sheet, store bought or homemade*
- 1 large egg
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 carrots, sliced
- 1/4 c. kale, destemmed and finely chopped
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 tri-colored potatoes (or new potatoes), diced
- 1 sweet potato, diced
- 1/2 c. broth
- 1 sprig of sage
- 1/2 c. milk
- 1/2 c. Seven Daughters Crisp White Wine
- 1/4 c. broth
- 2 tbsp. flour
- 1 tsp. fresh thyme
- 1/2 tsp. fresh sage, finely chopped
- 1/8 tsp. nutmeg
- 1/2 c. peas, frozen
- salt and pepper to taste
- One day before, prepare Puff Pastry. Place a 1/2 sheet of puff pastry in the fridge to thaw overnight or make this recipe* and store in fridge overnight.
- One day before, make filling. In a large skillet, sauté onion, garlic, carrots, and kale in olive oil for about 5 minutes. Cover to steam, stirring occasionally. Add salt and pepper to taste. Remove from pan and set aside. Into the same pan, melt butter and add potatoes, broth, and sage. Cover and cook for about 10 minutes or until potatoes have softened and liquid has been absorbed. Season again with salt and pepper. Remove sage sprig and store potatoes with veggies. Once cooled, cover and store in fridge.
- Day of, bake puff pastry and prepare remaining filling. But first things first, pour yourself a glass of wine. Preheat oven to 450 degrees. Roll out chilled puff pastry until 1/4” thick, no less. Using a sharp biscuit cutter (the same diameter as serving mug), cut four circles. Place on a parchment lined baking sheet and chill in the freezer for 10 minutes. Whisk egg in a bowl and set aside. Meanwhile, prepare remaining filling. Remove veggies from fridge and allow to come to room temperature. Make sauce. Into a large pan, add milk, wine, broth, flour, thyme, sage, and nutmeg. Whisk until evenly combined. Continue whisking and cook on medium heat until thickened, about 5 minutes. Salt and pepper to taste. Turn heat to low. Stir in peas and prepared vegetables. Continue cooking until heated through. Lightly brush chilled puff pastry with egg wash and bake for 12 minutes or until golden. While baking, evenly distribute filling into mugs. When the puff pastry is done, place one round per mug and serve warm. (If needed, place mugs on a baking sheet and store in warmed oven just before serving.)
• Chop vegetables and potatoes around the same size to allow for even cooking.
• You can make this recipe the same day, just get ready for a marathon. Follow the recipe as is and forgo storing the filling in the fridge.
• Salt (and taste) as you go, and it’ll be perfect. Waiting till the end always yields an over or under salted dish.