Name: Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Yield: Makes 8 to 10 servings
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

Root Vegetable and Mushroom Pie with Rosemary Biscuit ToppingElinor Carucci

Serve as a side dish or a vegetarian main course. Look for bouillon base in the markets soup section or order it from amazon.com.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

Filling:

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

Biscuits:

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

Preparation

For filling:
Step 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.
Step 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.
Step 3
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
For biscuits:
Step 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.
Step 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.
Step 6
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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Recipe information

Ingredients

Filling:

Biscuits:

Preparation

For filling:

Step 1

Step 2

Step 3

For biscuits:

Step 4

Step 5

Step 6

Recipe notes