Root Vegetable Sombrero


SourceJr Iron Chef Vermont: Iron Eagles
Prep time35 minutes
Cooking time15 minutes
Total time50 minutes


These sweet and savory pastries are sure to be a hit!  Great for a mid day snack or as part of an entree.


5 tablespoons
olive oil (divided between shallots and vegetable mixtures)
shallot (chopped)
3 cloves
garlic (minced)
3/4 cup
stock, vegetable
1 tablespoon
1/4 cup
maple syrup (plus 1 tsp, divided)
1/2 teaspoon
salt (plus 1 Tbsp, divided)
1 1/2 cup
carrot (cubed)
1 1/2 cup
parsnip (cubed)
1 cup
squash, butternut (cubed)
1 cup
celeriac (cubed)
apple (cubed w/ skin)
2 cups
kale (chopped)
3 tablespoons
flour (plus 4 cups, divided)
1 teaspoon
cumin, ground
1 teaspoon
chili powder
3 pinches
red pepper flakes (ground)
1 1/2 cup
milk, whole
lime (zest and juice from 1 lime)
3/4 cup
cilantro (minced)
12 ounces
cheese, monterey jack (grated)
1 tablespoon
black pepper
1 cup
shortening (chilled)
3/4 cup
butter, unsalted (chilled)
1 tablespoon
lemon juice
1/2 cup
water (very cold)



1. Finely chop shallots and mince garlic. In a large skillet, heat the 2 tbsp. olive oil on medium heat. Add the shallots, garlic, and ¾ c. vegetable stock. Cook stirring until the broth has evaporated and the mixture starts to brown. Add the 1 tbsp. butter, 1 tsp. maple syrup, ¼  tsp. each salt and pepper. Cook for a few minutes to coat the shallots. Set aside.

2. Cube the carrots, parsnips, butternut squash, and celery root. Start sauteing the carrots as soon as they are cut.

3. Cube the apple and prepare the kale put don’t put these veggies in with other veggies until the end of saute.

4. In a second sauce pan, heat 3 tbsp. olive oil on medium heat. Add the veggies from step 2. Saute until veggies soften but not mushy. Add apple and kale towards the end of saute.

5. Add 3 tbsp. flour, cumin, and chili powder, ¼ c. maple syrup, ¼ tsp. salt and pepper. Coat the veggies with the flour/spices and cook for a few minutes. Slowly add the milk and cook until thickened and smooth.

6. Add the lime zest, lime juice, and cilantro. Then add the shallots from Step #1. Mix.

7. Roll out the pie dough into 7” rounds. Place ¼ c. filling in the center. Fold up the ends leaving a hole in the center. Top with cheese. Place on lightly greased parchment lined baking pan.

8. Bake pie dough at 350 degrees until  lightly browned and cheese is melted.

9. Garnish with a spiralized butternut squash and chopped cilantro.




1. Mix flour, sugar, and salt in a food processor. Pulse for a second or two to mix.

2. Cut up the butter into chunks and add to processor. Then add chunks of the Crisco. Pulse with processor to mix.

3.  In a separate bowl beat the egg with a whisk. Add lime or lemon juice, egg, and water. Add it to the flour mixture in the processor. PULSE FOR JUST A FEW SECONDS TO MIX.

4. Roll out the dough into 12- 7” rounds. This will be used for the Root Vegetable Sombrero Filling.