Monday, July 14, 2014

Winter Vegetable Pot Pie

Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits. If you love winter root vegetables like celery root, parsnips and sweet potatoes then this is a must try for you. Great for Meatless Monday's or as a side dish to any meat, this casserole will have your family begging for more.

Ingredients:

Vegetable Filling

  • 4 large parsnips
  • 2 large sweet potatoes
  • 2 large celery roots { 1 1/2 pounds each }
  • 1 jumbo onions { 1 pound each }, cut into 3/4-inch chunks
  • 4 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1/2 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chicken stock
  • 2/3 cup dry white wine
  • 4 tablespoons water
  • 2 tablespoons cornstarch
  • 2 cups frozen peas
  • 1/2 cup heavy cream

Biscuit Topping

  • 2 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons cold unsalted butter
  • 1 cup whole buttermilk
  • 2 tablespoons fresh dill, chopped

Directions:

  1. Prepare Vegetable Filling: Preheat oven to 425 degrees. Peel and cut carrots, potatoes, parsnips, and celery roots into 3/4-inch pieces.
  2. In a large bowl combine onion, carrots, potatoes, parsnips, celery root, oil, thyme, salt and pepper. Toss to coat; spread in an even layer on 2 large sheet pans.
  3. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring and rotating pans from lower to upper racks halfway through roasting.
  4. Meanwhile, in an 8-quart sauce pan, heat stock and wine to boiling over medium-high heat. In a small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently.
  5. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
  6. Spoon vegetable mixture in to a 9 x 13-inch baking pan spreading mixture evenly.
  7. Prepare Biscuit Topping: In a large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended.
  8. With a pastry blender or 2 knives used scissors-fashion, cut in buttr until coarse crumbs form.
  9. With a fork, stir in buttermilk just until mixture forms a dough. with a tablespoon, scoop generous spoonfuls in to floured hand, and gently pat into 2-inch round { 1/2-inch thick } and place on top of vegetable mixture.
  10. Repeat with remaining dough, spacing dough 1/2-inch apart. { There should be 24 biscuits on top. }
  11. Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool pan on a wire rack 10 minutes. Sprinkle with chopped dill and serve.

ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

 

NOTE: THIS CASSEROLE WAS MADE IN A SMALLER BAKING DISH FOR THE PHOTO