Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve as a side dish or a vegetarian main course. Look for bouillon base in the markets soup section or order it from . Ingredients:
6 cups water |
2 tablespoons vegetarian bouillon base |
2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces |
1 large celery root (celeriac), peeled, cut into 1/2-inch pieces |
2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces |
1 large rutabaga, peeled, cut into 1/2-inch cubes |
1 turnip, peeled, cut into 1/2-inch cubes |
1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed |
3 tablespoons butter |
3 cups chopped onions |
4 large garlic cloves, chopped |
1/2 teaspoon minced fresh rosemary |
1/2 cup all purpose flour |
1/4 cup heavy whipping cream |
2 tablespoons imported dry sherry |
1/4 cup chopped fresh italian parsley |
2 1/4 cups unbleached all purpose flour |
1 tablespoon baking powder |
2 teaspoons minced fresh rosemary |
1 teaspoon salt |
6 tablespoons (3/4 stick) chilled unsalted butter, diced |
1 1/3 cups (or more) chilled buttermilk |
Directions:
1. For filling: 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.
2. 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.
3. Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
4. For biscuits: 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.
5. 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.
6. * Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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