In the Kitchen with Rebel Girl: by popular demand:

Golden Celebration Pie of Winter Vegetables (mightily adapted from Lynne Rosseto Kasper's The Splendid Table) (Pie pictured left is not my pie but someone else's.)

"All the orphans of the vegetable world turn into stars in this party pie. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot."

Make your own mix – what I've listed below is simply a suggestion. Cut harder vegetables into smaller pieces. Avoid the urge to add broccoli (it crumbles) or zucchini (too watery). Peppers are a nice addition, chopped into tiny pieces. Peas are fine – a handful of frozen work (toss them in at the end – don’t roast) but fresh is best but are we going to get fresh peas in November? Alas. Try corn – but again, don't roast – add it as you assemble. Anyway, the goal with the veggies is to simply assemble a thoughtful array – so you decide. You could keep it simple: potatoes, onions, garlic carrots and mushrooms. Please note that this is a roasted vegetable pot pie – not a creamy one. Have fun.

Roast the vegetables a day or two ahead if you wish. As you roast, your big piles of veggies will shrink. Warm them before baking with the crust. Make the crust a day or two ahead if you wish. (It only covers the top, considerably reducing the challenge of this "pie.")The pie is good hot from the oven, or just warm.

The Vegetables:
3 medium yellow or white onions, cut into six-10 chunks each depending on size
10 cloves garlic, halved or quartered depending on size
4-6 small unpeeled red-skin potatoes, halved
1 medium rutabaga or large turnip or parsnip or celeraic, peeled and cut into chunky but bite-size pieces (don't be afraid of these vegetables!)
1 pound Brussels sprouts, halved (optional but delicious, really)
Mushrooms, quartered or sliced (one "box") (optional)
1-2 yams cut into chunky bite-size pieces (optional)
2 medium carrots, peeled and cut into chunky but bite-size pieces
(As you can tell, you can just assemble your favorite veggies and roast away. Use what you like.)

4 branches fresh thyme and/or rosemary
20 fresh sage leaves (if possible)
20 fresh basil leaves (if possible)
2-4 tablespoons Balsamic vinegar
4-6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1. Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 450°. In a large bowl, toss together the vegetables (minus garlic), herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper.

2. Spread the vegetables on two large, shallow roasting pans. Roast about an hour, turning several times during cooking for even browning. Switch pans' positions and add garlic to pan halfway through cooking. Vegetables are done when they are browned and easily pierced with a knife. Cool them down, wrap and refrigerate until ready to do the pie.

The Crust:
1-1/2 cups all-purpose unbleached flour
Generous 1/4 teaspoon salt
1 tablespoon sugar
1 stick (4 ounces) cold unsalted butter, cut into chunks
1 large egg, beaten
2 to 3 tablespoons cold water
(I always like to make a bit more)

For Assembling:
1/2 cup vegetable broth or water
2 egg yolks, beaten in a small bowl

1. Combine dry ingredients in a food processor or large bowl. Cut in butter with rapid pulse in processor, or rub between your fingertips until butter is the size of peas. Add the first egg and 2 tablespoons of water. Pulse just until dough gathers into clumps, or toss with a fork until moistened. If dry, work in another 1/2 to 1 tablespoon water. Turn dough out on a floured board and let rest a few minutes.

2. Select a baking dish large enough to hold the roasted vegetables. I use my mother-in-law's mid-size Pyrex, a veteran of many Lutheran church potlucks. Choose one that your vegetables will fill to the rim or thereabouts. Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish. Put it on a foil-covered cookie sheet, cover and refrigerate (30 minutes to 24 hours)

3. About 50 minutes before serving, preheat oven to 400°. Butter the inside and rim of the baking dish. Warm the vegetables in the oven. Pour the broth or water into the baking dish then pile in the vegetables.

4. Turn the chilled dough over onto the vegetables, gently peeling back its foil. Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces (stars! leaves!) and applied to the crust with beaten egg). Brush crust with beaten egg, cut a few vent holes, and bake 30 minutes, or until golden brown and crisp. Serve hot or warm.