Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Ingredients for Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

• 1450ml acqua

• 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

• 30g dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

• 3 cucchiai di burro

• 675g chopped onions

• 4 large garlic cloves, chopped

• 1/2 teaspoons minced fresh rosemary

• 120ml farina normale

• 60ml di panna doppia

• 2 tablespoons imported dry Sherry

• 1/4 tazza di prezzemolo italiano fresco tritato

• 2 1/4 cups unbleached plain flour

• 1 cucchiaio di lievito in polvere

• 2 teaspoons minced fresh rosemary

• 1 cucchiaino di sale

• 6 tablespoons (3/4 stick) chilled unsalted butter, diced

• 325ml (or more) chilled buttermilk

How to make Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Bring 1450ml 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 950ml , 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 204°C. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.

Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 325ml 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 centre of biscuits comes out clean, about 45 minutes. Cool 15 minutes.

Disponibile nel reparto ortofrutta di molti supermercati e nei negozi di alimentari specializzati e nei mercati italiani.

Avvertenza

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