Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping - Side Dish Recipes

Ingredients

• 118 milliliters all purpose flour
• 1 Tbsp baking powder
• 2 Tbsps vegetarian bouillon base
• 3 Tbsps butter
• 6 Tbsps (3/4 stick) chilled unsalted butter, diced
• 315 milliliters (or more) chilled buttermilk
• 2 larges 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
• 28 grams dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
• 1 teaspoon minced fresh rosemary
• 2 teaspoons minced fresh rosemary
• 4 larges garlic cloves, chopped
• 59 milliliters heavy whipping cream
• 710 milliliters chopped onions
• 59 milliliters chopped fresh Italian parsley
• 2 larges parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
• 1 large rutabaga, peeled, cut into 1/2-inch cubes
• 1 teaspoon salt
• 2 Tbsps imported dry Sherry
• 1 turnip, peeled, cut into 1/2-inch cubes
• 532 milliliters unbleached all purpose flour
• 1 liter water