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: 8
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 1 Tbsp baking powder; 2 Tbsps vegetarian bouillon base; 3 Tbsps butter; 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; 1 teaspoons minced fresh rosemary; 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

This recipe makes 8 servings with 454 calories, 10g of protein, and 18g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of imported sherry, water, porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon.

Ingredients you will need

Base

Water

Equipment you will use

Pot

Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes.

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Vegetable

Carrot

Drain; reserve vegetables and broth. Melt butter in same pot over medium heat.

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Vegetable

Butter

Broth

Equipment you will use

Pot

Add onions; saut until beginning to brown, about 10 minutes.

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Onion

Mix in garlic and rosemary; stir 2 minutes.

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Rosemary

Garlic

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.

Ingredients you will need

Sherry

Broth

Cream

All Purpose Flour

Sauce

Equipment you will use

Whisk

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

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Salt And Pepper

Vegetable

Parsley

Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD Can be made 2 days ahead. Cover with foil; chill.Preheat oven to 400F.

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Baking Pan

Aluminum Foil

Oven

Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits. Stir first 4 ingredients in large bowl to blend.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Bowl

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. Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper.

Ingredients you will need

Biscuits

Buttermilk