Root Vegetable and Mushroom Casserole with Rosemary Biscuit Topping
This is a recipe I found on the Blue Moon Community Farm website. Most of us that belong to CSA farms typically find ourselves with lots of root vegetables at this time of the year. Roasted root vegetables are great, but I'm always looking for other ideas as well. This isn't a recipe that can be prepared very quickly unless you spread it out over two nights. I made a couple of adaptations to the recipe and can report that it is delicous. Really what takes the most time is prepping the vegetables.
Filling
•6 cups water or chicken browth
•2 tablespoons chicken bouillon base (if you used water)
•7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips)
•1 ounces dried mushrooms, rinsed
•3 tablespoons butter
•2 cups chopped onions (really!) I'm sure you could also use a combination of onions & leeks
1/2 # coarsley sliced fresh mushrooms
•4 large garlic cloves, chopped
•1 teaspoon minced fresh rosemary (or a pinch dried)
•1/2 cup all purpose flour
•1/4 cup heavy whipping cream
•2 tablespoons cooking Sherry
•1/4 cup chopped fresh Italian parsley (or 1 Tb dried)
Biscuits
•2 1/4 cups unbleached all purpose flour
•1 tablespoon baking powder
•2 teaspoons minced fresh rosemary (or ½ tsp dried)
•1 teaspoon salt
•6 tablespoons (3/4 stick) chilled unsalted butter, diced
•1 1/3 cups (or more) chilled buttermilk
Directions
Filling
•Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and dreid mushrooms. Simmer until vegetables are tender, about 15 minutes. Drain into a colander over a bowl, reserving both broth and vegetables. If your pieces of dried mushrooms are too large, cut them up.
•Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in fresh mushrooms, garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. The mixture will be very thick. Gradually whisk in reserved broth. Cook until sauce is thick and reduced to 4 cups, whisking often, about 10-15 minutes. Add cream and sherry. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish.
While the sauce is cooking (before adding vegetables) you can make up the biscuit dough and preheat the oven to 400 degrees.
Biscuits
•Pulse first 4 ingredients in food processor to blend. Add butter. Pulse on and off until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk. Process only until dough starts to come together and is completely moistened. Add more buttermilk if dough is too dry. Mine did not need anymore.
•Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 30 minutes.
The combination of vegetables I used was potatoes, butternut squash, parsnips, carrots, white turnips and some small radishes.
Filling
•6 cups water or chicken browth
•2 tablespoons chicken bouillon base (if you used water)
•7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips)
•1 ounces dried mushrooms, rinsed
•3 tablespoons butter
•2 cups chopped onions (really!) I'm sure you could also use a combination of onions & leeks
1/2 # coarsley sliced fresh mushrooms
•4 large garlic cloves, chopped
•1 teaspoon minced fresh rosemary (or a pinch dried)
•1/2 cup all purpose flour
•1/4 cup heavy whipping cream
•2 tablespoons cooking Sherry
•1/4 cup chopped fresh Italian parsley (or 1 Tb dried)
Biscuits
•2 1/4 cups unbleached all purpose flour
•1 tablespoon baking powder
•2 teaspoons minced fresh rosemary (or ½ tsp dried)
•1 teaspoon salt
•6 tablespoons (3/4 stick) chilled unsalted butter, diced
•1 1/3 cups (or more) chilled buttermilk
Directions
Filling
•Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and dreid mushrooms. Simmer until vegetables are tender, about 15 minutes. Drain into a colander over a bowl, reserving both broth and vegetables. If your pieces of dried mushrooms are too large, cut them up.
•Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in fresh mushrooms, garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. The mixture will be very thick. Gradually whisk in reserved broth. Cook until sauce is thick and reduced to 4 cups, whisking often, about 10-15 minutes. Add cream and sherry. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish.
While the sauce is cooking (before adding vegetables) you can make up the biscuit dough and preheat the oven to 400 degrees.
Biscuits
•Pulse first 4 ingredients in food processor to blend. Add butter. Pulse on and off until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk. Process only until dough starts to come together and is completely moistened. Add more buttermilk if dough is too dry. Mine did not need anymore.
•Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 30 minutes.
The combination of vegetables I used was potatoes, butternut squash, parsnips, carrots, white turnips and some small radishes.
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