Ingredients for Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

• 1450ml de água

• 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 colheres de sopa de manteiga

• 675g chopped onions

• 4 large garlic cloves, chopped

• 1/2 teaspoons minced fresh rosemary

• 120ml de farinha de trigo

• 60ml de creme de leite

• 2 tablespoons imported dry Sherry

• 1/4 xícara de salsinha italiana fresca picada

• 2 1/4 cups unbleached plain flour

• 1 colher de sopa de fermento em pó

• 2 colheres de chá de alecrim fresco picado

• 1 colher de chá de sal

• 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.

Disponível na seção de hortifrúti de muitos supermercados e em lojas de alimentos especiais e mercados italianos.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.