Vegetable Potpies with Sweet Potato Biscuits

Vegetable Potpies with Sweet Potato Biscuits
Photo by Ditte Isager

Ingredients

  • 0.5 cup(s) heavy cream
  • 6 thyme sprigs
  • 1 large egg
  • Salt and freshly ground pepper
  • 0.5 cup(s) extra-virgin olive oil
  • 1 pound(s) parsnips
  • 5 flat-leaf parsley sprigs
  • + 11 more ingredients
    • Unbaked Sweet Potato Biscuits
    • 0.25 cup(s) finely chopped yellow onion
    • 4 tablespoon(s) unsalted butter
    • pinch(s) of freshly grated nutmeg
    • 2.5 cup(s) milk
    • 0.5 pound(s) pearl onions
    • 0.25 cup(s) all-purpose flour
    • 1 medium head of cauliflower
    • 1 pound(s) brussels sprouts
    • 20 sage leaves
    • 1 large celery root o 1/2-inch pieces

Preheat the oven to 425°. In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil. Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the v...

View full recipe at Food & Wine

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