Ingredients: |
Ingredients: 1 1-lb. pkg frozen pearl onions (not thawed)
1-1/2 c. water
5 Tbsp butter
1 fresh thyme sprig, plus 1/2 tsp chopped thyme
salt and pepper
1 med. onion, chopped
3 carrots, chopped
2 ribs celery, chopped
1 lg. parsnip, peeled and chopped
1 med. potato, peeled and chopped
10 oz. white or portobella mushrooms, quartered
1 clove garlic, minced
2 Tbsp flour
1 c. milk
1 10-oz. pkg. frozen peas, thawed
Biscuit topping:
2-1/4 c. flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp pepper
6 Tbsp butter, cut into 1/2 cubes and chilled
1 c. grated extra sharp cheddar cheese (4 oz)
3 Tbsp Parmigiano-Reggiano cheese grated
2 scallions, finely chopped
1-1/2c. buttermilk
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Directions: |
Directions:Combine pearl onions, water, 1 Tbsp butter, thyme sprig, 1/2 tsp salt and 1/4 tsp pepper in 2 qt. saucepan and bring to a boil. Simmer covered until onions are tender, about 8 min. Drain onions, reserve liquid, and discard sprig.
Meanwhile heat the remaining 4 Tbsp butter in large skillet. Add vegetables, mushrooms, garlic, chopped thyme and salt and cook until vegetables begin to brown, about 15 min.
Sprinkle vegetables with flour and cook 1 min. Add reserved onion cooking liquid and milk and bring to a boil, scraping up brown bits in skillet.
Reduce heat and simmer, covered, until tender, about 10 min.
Remove from heat and stir in peas, pearl onions, and salt and pepper. Pour into 9x13 baking dish.
Preheat oven to 450º.
Meanwhile prepare biscuits, blending in butter with dry ingredients. Stir in cheeses and scallions, add buttermilk, and stir until just combined.
Drop biscuits onto filling in 12 mounds, leaving space in between. Place baking dish on a foil-lined baking sheet and bake until topping is golden and filling is bubbling, 25 to 30 min. |
This recipe for Veggie Pot Pie with Cheddar Scallion Biscuit Topping is from