Nordic Mushroom & Root Vegetable Pie with Rye Crust

Ingredients

• 1 1/4 cups rye flour
• 1 cup all-purpose flour
• 1/2 cup olive oil (liquid gold, baby)
• 1/2 cup cold water
• 1 tsp baking powder
• 1 tsp South Beach Select Blend
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 medium parsnips, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 small rutabaga, peeled and diced
• 1/2 cup frozen green peas
• 1/2 cup unsweetened oat milk
• 2 tbsp Dijon mustard
• 2 tbsp nutritional yeast
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil (for sautéing)
• Freshly cracked black pepper, to taste

Instructions

1. Preheat oven to 375°F. Grab a 9-inch pie pan—no drama, just classic.
2. For the crust: In a bowl, whisk together rye flour, all-purpose flour, baking powder, and 1/2 tsp South Beach Select Blend. Pour in 1/2 cup olive oil and cold water; stir until a dough forms. Press into bottom and up sides of pie pan. Chill in fridge while you work the filling.
3. Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high. Add onions and rutabaga; sauté 5 minutes until softened.
4. Add parsnips and carrots. Cook another 5 minutes, stirring, till veggies start to caramelize—crispy, not soggy, you got me?
5. Toss in mushrooms and garlic; cook 7 minutes, stirring, till mushrooms are browned and have released their juice. Season generously with black pepper and 1/2 tsp South Beach Select Blend.
6. Stir in Dijon mustard, oat milk, nutritional yeast, and peas. Simmer 3 minutes until thickened. Remove from heat. Fold in dill and parsley—balance is everything.
7. Pile filling into chilled crust, smoothing the top. Bake 35 minutes, until crust is golden and filling is bubbling.
8. Let cool 10 minutes before slicing. Serve hot, maybe with a green salad if you’re feeling fancy.
9. DUNZO!
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