Archive for October 12th, 2011

October 12, 2011

Vegetable Pot Pie + Sweet Potato Cheddar Biscuits

Adapted from Food and Wine. A great recipe to try out new vegetables! I’ve never had celery root before, and after seeing the ugly things at the super market, I had my doubts. But it turned out to be my favorite veggie in the dish! It has the texture of a starchy tuber (kind of like yucca) but has all the lovely flavors of celery. (For how to prep celery root, watch this video on youtube.) I’ve also never had parsnips before. They look like pale carrots but have a nice sweet and spicy kick. Add some sage and nutmeg = a great earthy combo of flavors. Perfect for autumn (which does not exist in Texas, btw).

Note: I may leave out brussel sprouts in the future. I find they leave a slightly bitter aftertaste. Not a fan. Maybe regular cabbage? To be honest any vegetables would work in this recipe…


  • 1 lb parsnips, diced
  • 1 lb brussel sprouts, halved/quartered
  • 1 large celery root (1.5 lb), diced
  • 1 small head of cauliflower, chopped
  • 1 large sweet onion
  • 1 tsp dried sage (very strong herb! don’t abuse)
  • 2 tsp dried thyme
  • 1/3 cup olive oil
  • salt
  • 4 tbs unsalted butter
  • 3 cups milk
  • 1/4 cup flour
  • 1 pinch nutmeg
  • 1/2 tsp thyme
  • pinch of sage
  • ~3 tbs white wine


  1. Preheat oven to 425F
  2. Chop celery root, brussel sprouts, parsnips, cauliflower, and dice HALF the onions.
  3. Spread veggies on a LARGE baking pan, lined with aluminum foil. Coat generously with olive oil. Mix sage and thyme and salt/pepper.
  4. Roast veggies for ~40min or until veggies are cooked through and golden brown.
  1. Roughly chop remaining onion.
  2. In a small sauce pan, add milk, onion, a pinch more sage and thyme. Bring to a simmer on low heat. Cover and turn off heat and let it stand ~10-15 min. Strain milk and set aside.
  3. In a large sauce pan, melt butter over medium heat until just bubbling and stir in flour slowly ~2 min.
  4. Whisk in milk slowly, a bit at a time, and let sauce thicken ~10 min. . Mix slowly to avoid lumps.
  5. Add a pinch of nutmeg. Salt and pepper to taste.
  6. Fold in veggies, or if sauce pan is not large enough, pour veggies into a large baking dish or individual ramekins, and mix in sauce.
  7. Salt and pepper to taste if needed.
  8. Top with unbaked biscuits (see below for recipe) and return to oven for 15min on 425F until golden brown and filling is bubbling.


  • 1 small sweet potato (3/4 cup mashed)
  • 1 3/4 cups AP flour
  • 1/3 cup grated sharp chedder
  • 1 tbs brown sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 7 tbs cold unsalted butter
  • 1/3 cup buttermilk*
  • 1 medium egg for egg wash

*I use powdered butter milk. I don’t really bake all that much, and I find fresh buttermilk always goes to waste.


  1. Mix flour, sugar, baking powder/soda, and salt in a large mixing bowl. (If using powdered buttermilk, add that here.)
  2. Cut 7 tbs butter into small pieces. Toss in a bit of flour mixture from first step to avoid sticking. Put in freezer.
  3. Dice sweet potato and cover with wet paper towel. Microwave for 4-5 min or until soft.
  4. Mash sweet potato and reserve 3/4 cups.
  5. Add cheese and butter milk (or if using powdered butter milk, add equivalent amount of plain water to potatoes). Mix well.  Set aside in refrigerator to cool.
  6. When potatoes are cool, take butter out of freezer and add to flour. Mix with hands or food processor until it resembles coarse sand. Do NOT over mix or butter will melt. Work fast!
  7. Fold in sweet potato mixture or pulse in food processor until dough just comes together.
  8. Lightly knead dough on heavily floured surface until just smooth. Roll out into 1/4inch thick sheet. Cut into small rounds (or squares to minimize scraps).
  9. Place on top of pot pies and apply egg wash. Bake ~15 min until filling is bubbling and biscuits are golden brown.