Root Vegetable And Mushroom Pie With Rosemary Biscu

Name: Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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
Melt butter in same pot over medium heat. Add onions; saute 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:
3
Cover with foil; chill.
4
Preheat oven to 400u00b0F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
5
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.
6
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.

1380

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions