Root Vegetable Potpie with Gruyere Biscuit Topper

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  • Makes: 9 servings
  • Prep: 50 mins
  • Bake: 25 mins 400°F

Root Vegetable Potpie with Gruyere Biscuit Topper

Directions

  1. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large Dutch oven bring broth to boiling. Add parsnips, celeriac, rutabaga, turnip, and carrots. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Drain, reserving vegetables and broth separately.
  2. In the same Dutch oven heat the 1/4 cup butter over medium heat until melted. Add onions; cook about 10 minutes or until onions are tender and golden, stirring occasionally. Stir in garlic; cook and stir for 1 minute. Stir in the 1/2 cup flour; cook and stir for 3 minutes more. Gradually whisk in 4 1/2 cups of the reserved broth, the whipping cream, and sherry. Cook about 10 minutes or until mixture is slightly thickened and reduced to about 3 1/2 cups, whisking frequently. Stir in the reserved vegetables, parsley, thyme, and nutmeg. Cover vegetable mixture and keep warm.
  3. Preheat oven to 400 degrees F. For biscuit topper, in a medium bowl stir together the 2 1/4 cups flour, baking powder, and salt. Using a pastry blender, cut in the 6 tablespoons butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of flour mixture; add buttermilk all at once. Using a fork, stir just until moistened.
  4. Transfer hot vegetable mixture to the prepared baking dish. Drop biscuit topper in 9 or 10 mounds on top of hot vegetable mixture. Bake, uncovered, for 25 to 30 minutes or until filling is bubbly and a wooden toothpick inserted in the centers of biscuits comes out clean.
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Nutrition Facts (Root Vegetable Potpie with Gruyere Biscuit Topper)

  • Per serving:
  • 483 kcal ,
  • 21 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 60 mg chol. ,
  • 1368 mg sodium ,
  • 61 g carb. ,
  • 8 g fiber ,
  • 14 g sugar ,
  • 13 g pro.
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