Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping


One of our members, Susan Stock, emailed me this recipe that she came across on epicurious this past week. It makes use of so many vegetables we have sent out lately, and mushrooms too! Loads of room for substitutions here if you don't have each of the veggies the recipe calls for. The parlsey could be skipped. Reading reviews, many suggested doubling the garlic and rosemary for more flavor. Recipe by Jeanne Thiel Kelley for Bon Appetit March 2009.

6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large 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 (or 8 oz fresh shiitakes or oysters)
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

Biscuits:
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

For filling:
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.

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.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes.

Meanwhile, prepare biscuits.
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

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