Ingredients for Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

• 1450ml 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

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

• 3 tablespoons butter

• 675 جرام بصل مفروم

• ٤ فصوص ثوم كبيرة، مفرومة

• 1/2 teaspoons minced fresh rosemary

• ١٢٠ مل دقيق عادي

• 60 مل كريمة مزدوجة

• 2 tablespoons imported dry Sherry

• 1/4 cup chopped fresh Italian parsley

• 2 1/4 cups unbleached plain flour

• 1 tablespoon baking powder

• 2 teaspoons minced fresh rosemary

• 1 ملعقة صغيرة ملح

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

• 325ml (or more) chilled buttermilk

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.

Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.