ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT TOPPING
Provided by Jeanne Thiel Kelley
Categories Mushroom Bake Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Rosemary Parsnip Turnip Winter Family Reunion Rutabaga Christmas Eve Potluck Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- 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.
- For biscuits:
- 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.
- 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.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ubisoft Unknown
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
Alireza Shakery
[email protected]I can't wait to try this recipe!
Vontie Abraham
[email protected]This pie is also great served cold the next day.
Stylish Khokhar
[email protected]I used a store-bought pie crust to save time.
Md shohug
[email protected]I added a bit of chopped bacon to the filling for extra flavor.
mighty darlington
[email protected]This recipe is a great way to use up leftover root vegetables.
D Waddell
[email protected]I made this pie for a vegetarian friend and she loved it! She said it was the best vegetarian pie she'd ever had.
Ashat Mohammed
[email protected]This pie is perfect for a winter meal. It's hearty and filling, and the rosemary biscuit topping is the perfect finishing touch.
Ogujiofor Chiamaka
[email protected]I'm not a big fan of root vegetables, but I really enjoyed this pie. The mushrooms and rosemary added a lot of flavor.
kelvin davies
[email protected]This recipe is a keeper! The pie was easy to make and turned out so delicious. I especially loved the crispy biscuit topping.
Bharat Sangraula
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
yan carlos
[email protected]This pie was a hit with my family! The flavors of the root vegetables and mushrooms were perfectly complemented by the rosemary biscuit topping. I'll definitely be making this again.