1 large celery root peeled cut into 1/2-inch pieces (celeriac)
1 ounce porcini mushrooms dried rinsed
2 teaspoons rosemary fresh minced
4 large garlic cloves chopped
0.3 cup heavy whipping cream
3 cups onions chopped
0.3 cup parsley fresh italian chopped
2 large parsnips peeled quartered
1 large rutabaga peeled cut into 1/2-inch cubes
1 teaspoon salt
2 tablespoons imported sherry dry
1 turnip peeled cut into 1/2-inch cubes
2.3 cups unbleached all purpose flour
6 cups water
Equipment
bowl
oven
whisk
pot
aluminum foil
Directions
Bring 6 cups water and bouillonbase to boil in large pot over medium-highheat, stirring to dissolve bouillon.
Addcarrots and next 5 ingredients. Simmer untilvegetables are tender, about 7 minutes.
Drain; reserve vegetables and broth.
Melt butter in same pot over mediumheat.
Add onions; sauté until beginning tobrown, about 10 minutes.
Mix in garlic androsemary; stir 2 minutes.
Add flour; stir 1minute. Gradually whisk in reserved broth,then cream and Sherry. Cook until sauce isthick and reduced to 4 cups, whisking often,about 8 minutes.
Mix in reserved vegetablesand parsley. Season with salt and pepper.
Transfer filling to buttered 13x9x2-inchbaking dish. DO AHEAD: Can be made 2 daysahead. Cover with foil; chill.
Preheat oven to 400°F.
Bake filling,covered, until bubbling, about 50 minutes.Meanwhile, prepare biscuits.
Stir first 4 ingredients inlarge bowl to blend.
Add butter. Usingfingertips, rub in butter until mixtureresembles coarse meal. Gradually add 1 1/3cups buttermilk, tossing with fork untildough is evenly moistened and adding morebuttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot fillingby heaping tablespoonfuls; sprinkle withpepper.
Bake uncovered until tester insertedinto center of biscuits comes out clean,about 45 minutes. Cool 15 minutes.
* Available in the produce section of manysupermarkets and at specialty foods storesand Italian markets.
