Vegetable Potpies with Sweet Potato Biscuits Recipe

Name: Vegetable Potpies with Sweet Potato Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips, cut into 1/2-inch pieces; 1 pound brussels sprouts, halved lengthwise; 1/2 pound pearl onions, peeled and halved (see Note); 1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets; 1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch pieces; 1/2 cup extra-virgin olive oil; 20 sage leaves, plus 1 teaspoon chopped sage; 6 thyme sprigs, plus 1 teaspoon chopped thyme; Salt and freshly ground pepper; 2 1/2 cups milk; 1/4 cup finely chopped yellow onion; 5 flat-leaf parsley sprigs; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1/2 cup heavy cream; Pinch of freshly grated nutmeg; Unbaked Sweet Potato Biscuits; 1 large egg, beaten

Servings: persons

1 pound parsnips, cut into 1/2-inch pieces
1 pound brussels sprouts, halved lengthwise
1/2 pound pearl onions, peeled and halved (see Note)
1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets
1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
20 sage leaves, plus 1 teaspoon chopped sage
6 thyme sprigs, plus 1 teaspoon chopped thyme
Salt and freshly ground pepper
2 1/2 cups milk
1/4 cup finely chopped yellow onion
5 flat-leaf parsley sprigs
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup heavy cream
Pinch of freshly grated nutmeg
Unbaked Sweet Potato Biscuits
1 large egg, beaten

1
Preheat the oven to 425.
2
In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil.
3
Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper.
4
Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots.
5
Discard the sage leaves and thyme sprigs.
6
Lower the oven temperature to 375.
7
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.
8
Cover and let stand off the heat for 15 minutes.
9
Strain the milk; rinse out the saucepan.
10
Melt the butter in the saucepan.
11
Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes.
12
Add the strained milk to the saucepan, reduce the heat to low and whisk occasionally until very thick, about 10 minutes.
13
Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper.
14
Fold the sauce into the roasted vegetables.
15
Spoon the vegetable mixture into eight large, 4-inch-wide ramekins and top with the unbaked Sweet Potato Biscuits.
16
Brush the tops of the biscuits with the beaten egg and press the 8 remaining sage leaves onto the biscuits.
17
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.
18
Let the potpies cool slightly, then serve.

859

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: 1 pound parsnips, cut into 1/2-inch pieces, 1 pound brussels sprouts, halved lengthwise, 1/2 pound pearl onions, peeled and halved (see Note), 1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets, and more.

Yes, Vegetable Potpies with Sweet Potato Biscuits 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!

Vegetable Potpies with Sweet Potato Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions