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Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 2 tablespoons vegetarian bouillon base

  3. 2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

  4. 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces

  5. 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

  6. 1 large rutabaga, peeled, cut into 1/2-inch cubes

  7. 1 turnip, peeled, cut into 1/2-inch cubes

  8. 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

  9. 3 tablespoons butter

  10. 3 cups chopped onions

  11. 4 large garlic cloves, chopped

  12. 1/2 teaspoon minced fresh rosemary

  13. 1/2 cup all purpose flour

  14. 1/4 cup heavy whipping cream

  15. 2 tablespoons imported dry Sherry

  16. 1/4 cup chopped fresh Italian parsley

  17. 2 1/4 cups unbleached all purpose flour

  18. 1 tablespoon baking powder

  19. 2 teaspoons minced fresh rosemary

  20. 1 teaspoon salt

  21. 6 tablespoons (3/4 stick) chilled unsalted butter, diced

  22. 1 1/3 cups (or more) chilled buttermilk

Instructions Jump to Ingredients ↑

  1. For filling:

  2. Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

  3. Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

  4. Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.

  5. For biscuits:

  6. Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.

  7. Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.

  8. Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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