Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
A hearty vegetarian pot pie featuring a medley of root vegetables and porcini mushrooms in a rich cream sauce, topped with flaky rosemary-scented buttermilk biscuits. This comforting dish combines carrots, celery root, parsnips, rutabaga, and turnips with aromatic herbs and a luxurious sauce.
Ingredients
- •6 cups water
- •2 tablespoons vegetarian bouillon base
- •2 large carrots
- •1 large celery root
- •2 large parsnips
- •1 large rutabaga
- •1 whole turnip
- •1 ounce dried porcini mushrooms
- •3 tablespoons butter
- •3 cups chopped onions
- •4 cloves garlic
- •½ teaspoon minced fresh rosemary
- •½ cup all purpose flour
- •¼ cup heavy whipping cream
- •2 tablespoons imported dry Sherry
- •¼ cup chopped fresh Italian parsley
- •2¼ cups unbleached all purpose flour
- •1 tablespoon baking powder
- •2 teaspoons minced fresh rosemary
- •1 teaspoon salt
- •6 tablespoons chilled unsalted butter
- •1⅓ cups chilled buttermilk
Cooking Instructions
- 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.
15 min
- 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.
25 min
- 3.
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
50 min
- 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.
10 min
- 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.
60 min
- 6.
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
