-
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.
