I’m in Europe! Exams over, and I shipped out. Hopped a plane, train, and busses, so far to Paris, Dublin and now in Galway.
Before I left, I threw a huge dinner party in a Potluck style. Its the best way to feed a crowd, and the way I did it was I made a delicious root vegetable pie and everyone else brought dessert. I felt like Marie Antoinette.
The pie is the best thing I can make in winter – and you can change the original recipe to suit whatever veggies you have. I love throwing broccoli in at the end and I usually can’t find celeriac at my local shops. The biscuits can also be made separately and serve it stew-style.
6 Cups stock (chicken, veg, or beef – powdered, fresh, whatever)
About 8 potatoes, 2 carrots, OR the equivalent volume in other root vegetables/vegetables
1 packet dried mushrooms (porchini mushrooms are suggested, but shitake works too and are cheaper!)
2 large onions, diced
3 garlic cloves, minced.
1 sprig rosemary, chopped finely
1/2 cup flour
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
Bring stock to a boil, and simmer cubed root veggies and dried mushrooms until tender. Strain stock and veggies and reserve stock.
Cook onions in butter until translucent. Mix in garlic and rosemary and cook until fragrant. Then, make a roux out of the butter and flour. Add in the reserved stock, and whisk and cook until reduced by almost half (about 10 minutes). Add in reserved veggies.
Transfer to a casserole dish and cook in a 400 degree oven for 50 minutes-1 hour.
While cooking, make the biscuits. Sift dry ingredients into a bowl, and rub in chilled butter until resembles breadcrumbs. Slowly mix in chilled buttermilk until it makes a dough.
Some photos of us – making the food, and sharing with friends. The best.