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Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

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Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

amanda

Equipment

  • - Hamilton Beach 5-Speed Handhrandexter Stand Mixer (for making dough)

  • - Le Creuset Enamelled Cast Iron Dutch Oven, 6 Quart Ovenware Casserole

  • - Emile Henry Glass Pie Plate with Metal Rim, 10-Inch Pie Dish

  • - Bamboo Natural Cutting Board Set, Wooden and Plastic Compatible (various sizes)

  • - WÜSTHOF Adeline Pro Stainless Steel Cook's Knife, 8 Inch Chef's Knife

  • - OXO Good Grips Silicone Measuring Cups & Spoons Set, Stainless Steel (12-Inch)

  • - Cuisinart Prep Pro Food Processor, 14 Cup with Bluetooth Connectivity

  • - Nordic Ware Classic Half Sheet Pan, Aluminum (13x9 inches), Baking Sheet

  • - OXO Good Grips Stainless Steel 2-Pound Scale with Measurement Markings, Digital Kitchen Scale

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

Instructions

1

Instruction 1

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

Instruction 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

Instruction 3

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

Instruction 4

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

Instruction 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

Instruction 6

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