Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Ingredients for Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

• 1450 मिलीलीटर पानी

• 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

• 675g chopped onions

• 4 large garlic cloves, chopped

• 1/2 चम्मच बारीक कटा हुआ ताज़ा रोज़मेरी

• 120 मिली प्लेन आटा

• 60ml double cream

• 2 tablespoons imported dry Sherry

• 1/4 cup chopped fresh Italian parsley

• 2 1/4 cups unbleached plain flour

• 1 बड़ा चम्मच बेकिंग पाउडर

• 2 teaspoons minced fresh rosemary

• 1 चम्मच नमक

• 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.

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

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.