Back in action with... an Jerusalem artichoke pie!

A new year, with new vegan recipes! Hopefully a lot of them. Anyhow, here's the first one. My brother wasn't overjoyed at a vegan dinner (I haven't managed to convert him yet), but my mother loved it (although I think she's a bit partial towards anything with Jerusalem artichokes)! I've always wanted to try phillo pastry, and it was amazingly fun! It was like tissue paper; loads and loads of super thin sheets rolled up together. Apart from very fun, phillo is also very simple to cook with, and very vegan. Cool that you can make something like that from flour, water and oil. Although I can't imagine how they get is so thin. Give it a try and have fun!

The sauce:

1 dl water

1 1/2 dl white cooking wine

1 clove of garlic

1 yellow onion

230 g drained, large white beans

1 cube of vegetable bouillon

Pepper

2 tsp finely chopped parley

1 tsp lemon

The root veggies:

1 l water

4 medium size potatoes

2 carrots

500 g Jerusalem artichokes (jordärtskockor)

1/2 tsp salt

1 clove of garlic

The pie:

250 g phillo pastry (fresh or defrosted)

Olive oil

Sea salt

Heat the oven to 200 degrees. Add the water for the veggies to a medium size sauce pan and the water and wine for the sauce to another. Bring both too a boil while you start chopping up all the veggies. Peel and slice the artichokes, carrots and potatoes in 1/2 cm thick slices. Cut the onion in eight and both the garlic cloves in four. Add the root vegetables and one of the cloves of garlic to the pot of boiling water together with the salt. Cook for about 8 minutes on medium heat or until the artichokes and potatoes are soft. Add the onion and left over garlic to the boiling wine together with the bouillon and beans. Let simmer for 5 minutes. Add the rest of the ingredients to the sauce, take of the heat and mix until smooth with a hand-held blender. Now your veggies should be done, so take them of the heat and pour out the water.

Take out a 24 cm pie dish with quite high edges. Drizzle some olive oil over the bottom and sprinkle some sea salt. Gently unroll your phillo pastry and simply place it in the pie dish, letting the excess hang over the sides. Lay all your veggies in the pie dish and pour over the sauce. Carefully fold the edges of the phillo back over the pie. Again, drizzle some oil and sprinkle some salt, and then bake it in the oven for about 15 minutes until golden and crisp. Enjoy with a nice salad!