Root Vegetable Cobbler with Chive Biscuit Topping

Ingredients

• 1 cup whipping cream
• 1 14 1/2-ounce can vegetable broth
• ¾ teaspoon ground cumin
• 3 tablespoons butter
• ¼ cup fresh chives
• 1 cup water
• 1 tablespoon all purpose flour
• + 16 more ingredients
• • 1 tablespoon baking powder
  • 2 cups all purpose flour
  • ¼ cup fresh chives
  • 8 ounces fresh shiitake mushrooms
  • ½ teaspoon ground black pepper
  • 1 ½ pounds white-skinned potatoes
  • 1 ½ teaspoons dried thyme
  • 1 1/2-ounce package dried porcini mushrooms
  • 1 large carrot
  • 1 8- to 9-ounce turnip
  • 1 large onion
  • ½ cup whole milk
  • 2 large eggs
  • 6 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 cup frozen peas

Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir...

View full recipe at Epicurious