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.
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Cafra Walker
[email protected]This recipe is a keeper!
Oluwaseyi Crown
[email protected]This pie is a great way to get your kids to eat their vegetables.
Joseph Harris
[email protected]I love that this recipe uses simple, everyday ingredients.
Annie Musonda
[email protected]This pie is so versatile. I've made it with different types of mushrooms, and it's always delicious.
sangita kunwar
[email protected]I'm not sure what went wrong, but my pie crust turned out soggy. I think I might have added too much liquid.
Dawn Rod
[email protected]I'm going to try this recipe with different types of root vegetables, like parsnips and turnips.
Clayton Deno
[email protected]This pie is perfect for a cozy fall dinner.
Betsy Piersall
[email protected]Overall, this was a great recipe. I'll definitely be making it again.
Henok Yohana
[email protected]The biscuit topping was a bit dry. I think I'll brush it with melted butter before baking it next time.
File Tech
[email protected]The pie was a bit too bland for my taste. I think I'll add some extra spices next time.
Tyler Ullom
[email protected]I made this pie for a potluck and it was a huge hit! Everyone raved about the delicious filling and crispy biscuit topping.
David Richard
[email protected]This recipe was a breeze to follow, even for a novice cook like me. I was able to whip up this pie in no time, and it turned out beautifully.
Robert Aguirre
[email protected]I'm not usually a fan of vegetarian dishes, but this pie changed my mind. The combination of earthy mushrooms and sweet root vegetables was simply irresistible.
Jessica Cleveley
[email protected]This root vegetable and mushroom pie was a delight! The flaky rosemary biscuit topping perfectly complemented the savory filling. I especially loved the medley of vegetables, which were cooked to tender perfection.