Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 cups
Water3 tbsps
Butter3 cups
Onion (chopped)4 large
Garlic Cloves (chopped)2 tsps
Rosemary (minced fresh)2.25 cups
All-Purpose Flour (unbleached)1 cup
Heavy Whipping Cream2 tbsps
Sherry (imported dry)1 tbsp
Baking Powder1 tsp
Salt1.333333 cups
Buttermilk (or more chilled)Directions:
1
Cool 15 minutes
2
For filling: Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon
3
Add carrots and next 5 ingredients
4
Simmer until vegetables are tender, about 7 minutes
5
Drain; reserve vegetables and broth
6
Melt butter in same pot over medium heat
7
Add onions; sauté until beginning to brown, about 10 minutes
8
Mix in garlic and rosemary; stir 2 minutes
9
Add flour; stir 1 minute
10
Gradually whisk in reserved broth, then cream and Sherry
11
Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes
12
Mix in reserved vegetables and parsley
13
Season with salt and pepper
14
Transfer filling to buttered 13x9x2-inch baking dish
15
DO AHEAD: Can be made 2 days ahead
16
Cover with foil; chill
17
Preheat oven to 400°F
18
Bake filling, covered, until bubbling, about 50 minutes
19
Meanwhile, prepare biscuits
20
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon
21
Add carrots and next 5 ingredients
22
Simmer until vegetables are tender, about 7 minutes
23
Drain; reserve vegetables and broth
24
Melt butter in same pot over medium heat
25
Add onions; sauté until beginning to brown, about 10 minutes
26
Mix in garlic and rosemary; stir 2 minutes
27
Add flour; stir 1 minute
28
Gradually whisk in reserved broth, then cream and Sherry
29
Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes
30
Mix in reserved vegetables and parsley
31
Season with salt and pepper
32
Transfer filling to buttered 13x9x2-inch baking dish
33
DO AHEAD: Can be made 2 days ahead
34
Cover with foil; chill
35
Preheat oven to 400°F
36
Bake filling, covered, until bubbling, about 50 minutes
37
Meanwhile, prepare biscuits
38
For biscuits: Stir first 4 ingredients in large bowl to blend
39
Add butter
40
Using fingertips, rub in butter until mixture resembles coarse meal
41
Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry
42
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper
43
Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes
44
Cool 15 minutes
45
Stir first 4 ingredients in large bowl to blend
46
Add butter
47
Using fingertips, rub in butter until mixture resembles coarse meal
48
Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry
49
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper
50
Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes
51
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
52
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
53
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets