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1
Preheat the oven to 400.
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2
In a large nonreactive skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over moderately high heat.
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3
Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a large roasting pan.
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4
Add another tablespoon each of butter and oil to the skillet.
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5
Add the celery root and butternut squash, and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan.
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6
Repeat the cooking process using another tablespoon each of butter and oil and the acorn squash and parsnips.
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7
Add the remaining tablespoon each of butter and oil.
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8
Add the Portobellos and cook, stirring occasionally, until tender and browned all over, about 6 minutes; transfer to the roasting pan and stir to mix.
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9
Add the Mushroom Broth to the skillet and bring to a simmer over high heat, scraping up any browned bits.
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10
Pour the broth over the vegetables.
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11
Season with salt and pepper and add the marjoram.
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12
Cover with foil and cook the vegetables in the oven for about 45 minutes, or until just tender when pierced.
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13
Increase the oven temperature to 450 and cook, uncovered, for 5 minutes longer.
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14
Meanwhile, make the Cheddar biscuit crust: In a medium bowl, stir together the flour, baking powder, garlic, salt and pepper.
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15
Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal.
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16
Stir in the cheese.
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17
Add the cream and mix lightly with a wooden spoon until the dough just holds together.
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18
Cover and set aside.
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19
Using a large spoon, dollop the biscuit dough on the vegetable stew; there will be some bald spots.
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20
Bake for about 20 minutes, or until the crust is cooked through and golden.
