Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Name: Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 1 Tbsp baking powder; 2 Tbsps vegetarian bouillon base; 6 Tbsps (3/4 stick) chilled unsalted butter, diced; 315 milliliters (or more) chilled buttermilk; 2 larges 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; 28 grams dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed; 2 teaspoons minced fresh rosemary; 4 larges garlic cloves, chopped; 59 milliliters heavy whipping cream; 710 milliliters chopped onions; 59 milliliters chopped fresh Italian parsley; 2 larges parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1 large rutabaga, peeled, cut into 1/2-inch cubes; 1 teaspoon salt; 2 Tbsps imported dry Sherry; 1 turnip, peeled, cut into 1/2-inch cubes; 532 milliliters unbleached all purpose flour; 1 liters water

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping requires roughly 45 minutes from start to finish. This recipe makes 10 servings with 333 calories, 8g of protein, and 11g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of rosemary, baking powder, onions, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring 6 cups water and bouillonbase to boil in large pot over medium-highheat, stirring to dissolve bouillon.

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Base

Water

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Pot

Addcarrots and next 5 ingredients. Simmer untilvegetables are tender, about 7 minutes.

Drain; reserve vegetables and broth.

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Vegetable

Broth

Melt butter in same pot over mediumheat.

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Butter

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Pot

Add onions; sauté until beginning tobrown, about 10 minutes.

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Onion

Mix in garlic androsemary; stir 2 minutes.

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Garlic

Add flour; stir 1minute. Gradually whisk in reserved broth,then cream and Sherry. Cook until sauce isthick and reduced to 4 cups, whisking often,about 8 minutes.

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Sherry

Broth

Cream

All Purpose Flour

Sauce

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Whisk

Mix in reserved vegetablesand parsley. Season with salt and pepper.

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Salt And Pepper

Parsley

Transfer filling to buttered 13x9x2-inchbaking dish. DO AHEAD: Can be made 2 daysahead. Cover with foil; chill.

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Aluminum Foil

Preheat oven to 400°F.

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Oven

Bake filling,covered, until bubbling, about 50 minutes.Meanwhile, prepare biscuits.

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Biscuits

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Oven

Stir first 4 ingredients inlarge bowl to blend.

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Bowl

Add butter. Usingfingertips, rub in butter until mixtureresembles coarse meal. Gradually add 1 1/3cups buttermilk, tossing with fork untildough is evenly moistened and adding morebuttermilk by tablespoonfuls if dry.

Ingredients you will need

Buttermilk