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
For filling: Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon
2
Add carrots and next 5 ingredients
3
Simmer until vegetables are tender, about 7 minutes
4
Drain; reserve vegetables and broth
5
Melt butter in same pot over medium heat
6
Add onions; sauté until beginning to brown, about 10 minutes
7
Mix in garlic and rosemary; stir 2 minutes
8
Add flour; stir 1 minute
9
Gradually whisk in reserved broth, then cream and Sherry
10
Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes
11
Mix in reserved vegetables and parsley
12
Season with salt and pepper
13
Transfer filling to buttered 13x9x2-inch baking dish
14
DO AHEAD: Can be made 2 days ahead
15
Cover with foil; chill
16
Preheat oven to 400°F
17
Bake filling, covered, until bubbling, about 50 minutes
18
Meanwhile, prepare biscuits
19
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon
20
Add carrots and next 5 ingredients
21
Simmer until vegetables are tender, about 7 minutes
22
Drain; reserve vegetables and broth
23
Melt butter in same pot over medium heat
24
Add onions; sauté until beginning to brown, about 10 minutes
25
Mix in garlic and rosemary; stir 2 minutes
26
Add flour; stir 1 minute
27
Gradually whisk in reserved broth, then cream and Sherry
28
Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes
29
Mix in reserved vegetables and parsley
30
Season with salt and pepper
31
Transfer filling to buttered 13x9x2-inch baking dish
32
DO AHEAD: Can be made 2 days ahead
33
Cover with foil; chill
34
Preheat oven to 400°F
35
Bake filling, covered, until bubbling, about 50 minutes
36
Meanwhile, prepare biscuits
37
For biscuits: Stir first 4 ingredients in large bowl to blend
38
Add butter
39
Using fingertips, rub in butter until mixture resembles coarse meal
40
Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry
41
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper
42
Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes
43
Cool 15 minutes
44
Stir first 4 ingredients in large bowl to blend
45
Add butter
46
Using fingertips, rub in butter until mixture resembles coarse meal
47
Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry
48
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper
49
Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes
50
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
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
Cool 15 minutes