Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
757
FAT
140%
CHOL
84%
SOD
48%

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Ingredients for 8 servings

6 cups water

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

1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

3 tablespoons butter

3 cups chopped onions

4 large garlic cloves, chopped

1/2 teaspoon minced fresh rosemary

1/2 cup all purpose flour

1/4 cup heavy whipping cream

2 tablespoons imported dry Sherry

1/4 cup chopped fresh Italian parsley

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 (or more) chilled buttermilk

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