Friday, January 6, 2012

Root Vegetables with Rosemary Biscuit Topping

Yesterday, I was trolling the Bon Appetite website. I needed some fresh ideas for seasonal recipes. This dish was out of this world! It does take some prep time between all the chopping and peeling and it is multi-step; however, completely worth it. So be sure to set aside a couple of hours between the prepping AND baking time. I was so enthralled with this that I called up my friend Chelsea (hi Chelsea!) and let her know that I was bringing her lunch today. Hits the spot, particularly on a cold winter day.
*Recipe adapted from Bon Appetite website.


6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
2 large celery stalks, 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
1 ounce mushrooms (I used portabello), cut into 1/2-inch pieces
3 tablespoons butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 teaspoon rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
1/4 cup imported dry Sherry (if you don't have Sherry, use a dry white wine)
1/4 cup chopped fresh Italian parsley

In a large pot over medium-high heat, bring 6 cups water and bouillon base to boil, stirring to dissolve bouillon. Add carrots, celery, parsnips, rutabagas, turnips, and mushrooms. Simmer until vegetables are tender, about 15 minutes. Drain; reserve vegetables and broth. (Don't dump out the broth!)

Melt butter in same pot over medium heat. Add onions; saut√© until beginning to brown, about 5- minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Bring to a boil and cook until sauce is thick and reduced to 4 cups, whisking often, about 15 -20 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper and continue to cook for another 5 minutes. Transfer filling to buttered 13x9x2-inch baking dish.

Preheat oven to 400°F.

Bake filling, until bubbling, about 30 minutes. Meanwhile, prepare biscuits.

2 1/4 cups unbleached all purpose flour
1 tablespoon baking powder
1 tablespoon rosemary
1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

In a medium sized bow, combine the flour, baking powder, rosemary, and salt. Using you hands, add the butter and combine until the mixture resembles coarse meal. Slowly, in batches, add the buttermilk, mixing with your hands until combined. Dough should be moist, but not wet and soggy.

Then after the filling has been cooling for about five minutes (you still want it to be hot), break the dough into pieces and drop on top. Sprinkle lightly with salt and pepper.  Bake for about 30 minutes, until tops of dough turns lightly golden brown.

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