Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping Recipe | Epicurious

Name: Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping Recipe | Epicurious
Ingredients: 6 cups water; 2 tablespoons vegetarian bouillon base; 2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1 large celery root (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,* broken into 1/2-inch pieces, rinsed; 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; 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

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Serve as a side dish or a vegetarian main course. Look for bouillon base in the markets soup section or order it from amazon.com.

Keywords

savory pie and tart
casserole
root vegetable
onion
buttermilk
main
dinner
nut free
vegetarian
make ahead
oven bake
christmas
fall
winter
bon appétit

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Ingredients

6 cups water
2 tablespoons vegetarian bouillon base
2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celery root (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,* broken into 1/2-inch pieces, rinsed
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
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