Vegetable Potpies With Sweet Potato Biscuits

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1 pound parsnips, cut into 1/2-inch pieces

1 pound brussels sprouts, halved lengthwise

1/2 pound pearl onions, peeled and halved (see Note)

1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets

1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch pieces

1/2 cup extra-virgin olive oil

20 sage leaves, plus 1 teaspoon chopped sage

6 thyme sprigs, plus 1 teaspoon chopped thyme

Salt and freshly ground pepper

2 1/2 cups milk

1/4 cup finely chopped yellow onion

5 flat-leaf parsley sprigs

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1/2 cup heavy cream

Pinch of freshly grated nutmeg

Sweet Potato Biscuits

1 large egg, beaten