Root Pie with Rosemary Biscuits

3 May

Do you still have turnips left over from last week? If so, combine them with kohlrabi, baby leeks, beets, and carrots to make this savory pie.

Root Pie with Rosemary Biscuits

  • 2  – 4 carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
  • 3 kohlrabi bulbs, peeled, cut into 1/2-inch pieces
  • 1 bunch of baby leeks, cut lengthwise and chopped into 1/2-inch pieces
  • 1 bunch of beets, cut lengthwise and chopped into 1/2-inch pieces
  • 1 turnip, peeled, cut into 1/2-inch cubes
  • Other optional vegetables to add: collard greens, celery, chard, or kale.
  • 1 ounce dried porcini mushrooms, broken into 1/2 inch pieces, or fresh mushrooms, diced. 3 tablespoons butter
  • 3  onions
  • 4 large garlic cloves, chopped
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 cup all purpose flour
  • 3 cups stock
  • 1/4 cup heavy whipping cream
  • 2 tablespoons imported dry Sherry

Biscuits:

  • 2 1/4 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1 1/3 cups chilled cream
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