Vegetable Potpies with Sweet Potato Biscuits

Vegetable Potpies with Sweet Potato Biscuits
This recipe serves 8. One serving contains 430 calories, 10g of protein, and 29g of fat. A mixture of flat-leaf parsley sprigs, flour, pearl onions, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Preheat the oven to 42
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2
In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil.
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Brussels SproutsBrussels Sprouts
Pearl OnionPearl Onion
CauliflowerCauliflower
CeleriacCeleriac
Olive OilOlive Oil
ParsnipParsnip
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Roasting PanRoasting Pan
3
Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots. Discard the sage leaves and thyme sprigs. Lower the oven temperature to 37
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Salt And PepperSalt And Pepper
Fresh ThymeFresh Thyme
SageSage
VegetableVegetable
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OvenOven
4
Meanwhile, in a medium saucepan, combine the milk with the chopped onion, parsley, 6 of the sage leaves and the remaining 2 thyme sprigs and bring to a simmer. Cover and let stand off the heat for 15 minutes. Strain the milk; rinse out the saucepan.
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Fresh ThymeFresh Thyme
SageSage
ParsleyParsley
OnionOnion
MilkMilk
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Sauce PanSauce Pan
5
Melt the butter in the saucepan.
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ButterButter
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Sauce PanSauce Pan
6
Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes.
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All Purpose FlourAll Purpose Flour
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WhiskWhisk
7
Add the strained milk to the saucepan, reduce the heat to low and whisk occasionally until very thick, about 10 minutes.
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MilkMilk
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Sauce PanSauce Pan
WhiskWhisk
8
Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper. Fold the sauce into the roasted vegetables.
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Salt And PepperSalt And Pepper
Heavy CreamHeavy Cream
VegetableVegetable
NutmegNutmeg
SauceSauce
ThymeThyme
SageSage
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WhiskWhisk
9
Spoon the vegetable mixture into eight large, 4-inch-wide ramekins and top with the unbaked Sweet Potato Biscuits.
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Sweet PotatoSweet Potato
VegetableVegetable
BiscuitsBiscuits
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RamekinRamekin
10
Brush the tops of the biscuits with the beaten egg and press the 8 remaining sage leaves onto the biscuits.
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SageSage
BiscuitsBiscuits
EggEgg
11
Bake the potpies in the center of the oven for about 15 minutes until the biscuits are golden and risen and the filling is bubbling.
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BiscuitsBiscuits
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12
Let the potpies cool slightly, then serve.
DifficultyExpert
Ready In1 h, 45 m.
Servings8
Health Score25
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