Elven Marruth

D&D 2024 recipe: Elven Marruth. Source: Heroes' Feast. recipe type Elven, diet Contains meat Ingredients 1 small yellow onion, finely chopped 1 small Yukon gold potato, peeled and cut into 0.5-inch pieces 2 carrots, peeled and finely chopped 2 cups packed finely chopped green cabbage 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons finely chopped fresh thyme, plus 1.5 tablespoons picked whole thyme leaves 0.75 teaspoon soy sauce 0.25 cup chopped fresh dill All-purpose flour for dusting Pastry for 2 double-crust pies (about 1.5 pounds), thawed if frozen 1 1 Instructions Preheat the oven to 375°F with the racks in the upper-middle and lower-middle of the oven. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners. In a bowl, combine the onion, potato, carrots, cabbage, and olive oil and toss to coat the vegetables with the oil. Add ½ teaspoon salt and a few grinds of pepper and toss to distribute. Transfer the mixture to one of the prepared baking sheets, spreading it into a thin, even layer (set the bowl aside). Roast the vegetables on either rack until tender, 25 to 30 minutes, stirring and turning the vegetables two or three times. Remove the baking sheet from the oven, add the chopped thyme, and stir to incorporate it. Spread out the mixture and allow to cool to room temperature for about 20 minutes. Leave the oven on for more baking. Return the cooled vegetables to the now-empty bowl. Stir in the soy sauce, dill, ¾ teaspoon salt, and pepper to taste. Adjust the seasoning, if necessary, and set aside until needed. Replace the parchment paper on the baking sheet or wash the nonstick liner and return it to the baking sheet. Have a small bowl of water handy. Dust a large sheet of parchment paper with flour. If you are working with homemade pie pastry, divide the dough into two balls. Working with one ball of homemade pastry, or one sheet of store-bought pastry, roll the dough into a 12-in...