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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Root Vegetable Cheese Pot Pie + Herb Biscuit Crust

Cook

11.07.2015

This is a pot pie. Well, it’s actually more of a savory cobbler as it has a buttermilk biscuit topping instead of a pastry crust topping. This is cool weather comfort in a cast iron pot. A cornucopia of root vegetables—parsnip, celery root, fennel, carrots, sun chokes—unapologetically swimming in a vegetarian cheese sauce beneath clouds of rosemary thyme cheese biscuit.

The long time tag line of this blog has been “a cast iron skillet & a camera”, and the skillet I was referring to was my Lodge skillet that I make/bake/fry any and everything I can in. It’s well seasoned & well loved. And I never let it touch water. Cause I’m forgetful and lackadaisical and that would be asking for rust. But whoa science! Lodge just came out with a new rust resistant line. You can get it wet. Let it air dry. Even, so they say, occasionally run it through the dishwasher. My mind is blown. Which is why I’m proudly to collaborate with Lodge to share it with you today. I’m a less is more girl when it comes to cookware, and this pot is perfect for everything from roasts and stews and braises to baking bread and cobblers like this.

I decided this would be the perfect dish to break in the new dutch oven because this recipe gets the pot nice and dirty—I clean my regular cast iron with heat, salt, and coconut oil—and this would be an instance in which I’d really want to actually *wash it with water*. And now I can! Without fear of ruining it. Huzzah.

More about this dish. For one, vegetarian though it may be, it isn’t light. We won’t pretend it is. This is luxurious comfort foot, and while chicken thighs would be gorgeous shredded into the mix, I honestly prefer it this way. The vegetables can really sing. Every bite is a different reiteration of warm, earthy, and creamy. The celery root and sun choke are particularly stellar. This would make a hearty, rich side at your Thanksgiving feast or a perfectly filling main on a weeknight with a nice green salad to brighten things up.

If there are any or even a couple of these veggies you can’t find, no worries, you can easily just substitute extra of one of the others or even potato. This is a flexible, rustic dish, humble & warming. Nothing too precise or precious about it. I spice my cheese gravy with cayenne, freshly nutmeg, and fennel pollen (ground fennel seed would work well too), and I use a local cheese from Sequatchie Cove called Cumberland but a gruyere would work really well too. Rosemary and thyme are my herbs of choice here but chive and even sage or tarragon could be really cool. Feel free to play with it! But be warned…this cheese sauce. It’s intensely good stuff. And also happens to be the basis of a very impressive mac n cheese…but that’s for another day. Maybe that’s what I’ll bake next in this the dutch oven…

You can find this pot and the rest here!

Print
root vegetable cheese pot pie + herb biscuit crust

Yield: 6-8 servings

Ingredients

  • 2 cups (200 g) fennel, 1/2" pieces
  • 2 cups (200 g) parsnip, 1/2" pieces
  • 2 cups (200 g) celery root, 1/2" pieces
  • 1.5 cups sunchoke, 1/2" pieces
  • 2 cups (200 g) carrot, 1/2" pieces
  • 1 cup (130 g) shallot
  • 2 large cloves garlic, minced
  • 1 1/2 cup (155 g) celery, diced
  • 1 Tablespoon olive oil
  • salt & fresh ground pepper
  • for gravy
  • 8 tablespoons unsalted butter
  • 125 g (1 cup) all purpose flour
  • 4 cups vegetable stock (homemade or low sodium)
  • 1 cup grated Sequatchie Cove Cumberland or gruyere cheese
  • 1 1/2 teaspoons sugar
  • juice of half a lemon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fennel pollen (or ground fennel seed)
  • 1/2 teaspoon of kosher sea salt
  • for biscuit topping
  • 250 grams (2 cups) flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoon cold unsalted butter, diced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • ½ cup of Sequatchie Cove Cumberland or gruyere cheese
  • 1 cup full fat buttermilk (if you can find it, otherwise regular)

Instructions

  1. Heat oven to 425°F.
  2. After dicing all the vegetables, steam everything but the shallots, garlic, and celery for 8-10 minutes until tender. Meanwhile, in a skillet heat the olive oil until shimmering and sautee the garlic and shallots until fragrant and translucent. Add the celery and cook until tender. Toss with the steamed veggies in a bowl and season lightly with salt and pepper.
  3. Make your gravy. Melt butter in your dutch oven, and then whisk in the cup of flour to form a paste and cook, being careful not to brown, for about 3-4 minutes until it smells like pie crust. Slowly whisk in the four cups of stock in about four additions. Mixture will be thick. Add in the cheese, nutmeg, cayenne, salt, fennel pollen, sugar, and lemon juice and whisk to melt the cheese completely. Simmer mixture while whisking until very thick if not already very thick. Remove from heat.
  4. Stir vegetables into the cheese gravy in your dutch oven. Taste and adjust seasoning if desired. Set aside, stirring occasionally to prevent a skin from forming, and make your topping.
  5. In a mixing bowl mix flour, salt, baking powder, rosemary, thyme and cheese thoroughly to combine. Cut in the butter with your fingers or a pastry cutter until no pieces larger than a pea remain. Using a fork, stir in the buttermilk to just combine.
  6. Dollop the biscuit dough on top to cover the filling; it needn’t be perfect. Bake at 425°F for
  7. about 15-20 minutes, until golden brown, bubbling, and the topping is cooked through. Allow to cool slightly & serve hot. Garnish with fresh herbs if desired. I like parsley & celery leaf.
3.1
https://localmilkblog.com/2015/11/root-vegetable-cheese-pot-pie-herb-biscuit-crust-2.html

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tags: buttermilk biscuit, celery root, cheese biscuit, cheese gravy, cobbler, dinner, fall, fennel, pot pie, root vegetable, savory, southern, sunchoke, thanksgiving, vegetarian

40 thoughts on “Root Vegetable Cheese Pot Pie + Herb Biscuit Crust”

  1. Dena says:
    November 7, 2015 at 7:27 pm

    Beautiful photos. Lovely recipe. I’ve been a fan of Lodge Manufacturing for a long time….just made dinner in one of their skillets :0). D

    Reply
  2. Tessa / Bramble & Thorn says:
    November 7, 2015 at 8:58 pm

    This recipe looks absolutely gorgeous, as does your photography! That biscuit crust sounds fantastic, I can definitely see myself adding this to my favourite savoury pies.

    Tessa at Bramble & Thorn

    Reply
  3. Joanna says:
    November 8, 2015 at 2:54 am

    Luxurious comfort food and it is topped with something called biscuits! I think I am finally ready to face the English autumn!

    In love with the pictures…as per usual!

    http://Www.allnnothing.com

    Reply
  4. Miranda says:
    November 8, 2015 at 3:57 am

    I like the idea of cheese sauce, I wonder how it would work with cauliflower…
    http://bloglairdutemps.blogspot.pt/

    Reply
    1. beth says:
      November 8, 2015 at 7:45 am

      Cauliflower would be excellent in this.

      Reply
      1. Miranda says:
        November 9, 2015 at 5:35 am

        Right, I’m so recreating this!!!
        http://bloglairdutemps.blogspot.pt/

        Reply
  5. Sabrina - A Spoonful of Photography says:
    November 8, 2015 at 5:28 am

    I just brought a whole basket of root vegetables back home from the market yesterday. And a proper stick-to-your-ribs recipe is just perfect for this time of the year – that is if it wouldn’t be 15 °C with feeling of summer, tees and ice-cream.. Yep, the weather is a bit crazy right now, so I’ll have to wait a bit until it’s cold enough for a walk in the crisp air and then coming home to this! And of course until I own a proper dutch oven..

    Reply
  6. Laura Beam says:
    November 8, 2015 at 9:32 am

    This looks amazing, and stunning, and warm… and comfy! Does anyone have any tips on how to make the biscuit crust gluten free without compromising the texture too much?

    Reply
    1. beth says:
      November 8, 2015 at 9:38 am

      I don’t know that it can be done, but this article looks promising: http://gluten-free-bread.org/5-secrets-to-fluffy-sky-high-gluten-free-biscuits

      Reply
  7. Katrina says:
    November 8, 2015 at 9:34 am

    Warm root vegetables and comforting biscuits baked together?! Absolutely delicious!

    Reply
  8. Antoinette says:
    November 8, 2015 at 11:02 am

    Beth, this is a luscious post. Your table couldn’t be more inviting. Would you consider sourcing the pottery dishes? Have been looking for bowls like that for a long time. Thank you!

    Reply
    1. beth says:
      November 8, 2015 at 11:32 am

      They’re from Crate & Barrel! haha. and they’ll be sourced along with a lot of other things in an upcoming gathering post : )

      Reply
      1. Honey says:
        November 18, 2015 at 3:14 pm

        Oh my gosh I have been waiting for a post with all the sources! Thanks Beth, looking forward to it 🙂

        Reply
  9. Laurel says:
    November 8, 2015 at 12:04 pm

    you’ve been reading my mind lately! i’ve made a root veggie cobbler twice in the past month, and neither was exactly what i was going for, but this sounds perfect. saving it for the next snow!

    Reply
  10. Debbie White says:
    November 8, 2015 at 3:42 pm

    Hi Beth…this is a little late, but that granola…WOW….I’ve been reading your blog for a
    while now….love it…..we have two things in common, I’m getting married soon and
    you are too…CONGRATS…..as soon as I saw that I thought her colors are going to be
    a little lighter….looks great….the other thing…I was using heroine too for medication, when I was about 20 (21), now I’m 60 and know that ship is just about docked….be in
    touch…,D

    Reply
  11. Danielle says:
    November 8, 2015 at 5:16 pm

    omg this looks like just the thing for four days of rain this week. Although I don’t have a steamer to steam the vegetables – do you recommend par-boiling or a gentle sauté or roasting them instead?

    Reply
  12. Gaili Schoen says:
    November 8, 2015 at 8:44 pm

    You post is such a gift. I look forward to following you. Many thanks – Gaili

    Reply
  13. Allyson says:
    November 8, 2015 at 9:04 pm

    My lodge cast iron skillet lives on the stove, because I reach for it so often. The dutch oven looks like it might be making its way to me in the near future. And oh, the cheese gravy. This pot pie is what my dreams are made of- specifically, my day dreams at this moment.

    Reply
  14. Laura says:
    November 8, 2015 at 9:23 pm

    Your pictures and food are works of art. I could almost taste the deliciousness. I can’t wait to try this recipe.

    Reply
  15. Snappystreet says:
    November 8, 2015 at 11:06 pm

    Such an interesting recipe and your food photography is just stunning, made me feel like I was right there with you about to enjoy a delicious meal!

    Reply
  16. Christina says:
    November 9, 2015 at 1:45 pm

    Everything you make always looks so delicious. This seems like the perfect cozy meal for fall. Can’t wait to try it. 🙂

    xo
    Christina
    http://newdarlings.com

    Reply
  17. Pam Fowler says:
    November 9, 2015 at 11:14 pm

    Now that you’ve used both the old and the new cast iron… Is there one you prefer over the other? I love the ones I already have… But am trying to decide if I really “need” another:):). If it’s that good….I may have to consider:):)

    Reply
  18. Krista says:
    November 10, 2015 at 2:41 am

    Exquisitely beautiful. How I love the light in your kitchen. It reminds me of an old Italian hunting lodge I visited in Northern Italy several years ago. It had this lovely, soft light as well. I just found your blog this week and I’m quietly swooning and sighing happily. 🙂

    Reply
  19. Lilly says:
    November 10, 2015 at 4:52 pm

    I made this today, and wow. It’s fantastic. My favorite part is the little taste of cayenne you get with each bite. I’m a Canadian and this is perfect for putting a nice layer of warmth on your bones to survive the long cold winter! Super hearty and filling, the richness in the sauce and biscuits is decadent! thank you for beautiful photos and beautiful delicious food. My belly and heart are nice and full.

    Reply
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  21. Mitch says:
    November 13, 2015 at 9:11 pm

    Looks really great and it’s full of fillings! And those photos taken are really nice too!

    Reply
  22. Gilliam says:
    November 15, 2015 at 1:19 pm

    This looks amazing, definitely adding it to the Thanksgiving menu. Random question…where is your shirt from? It’s so pretty!

    Reply
  23. Matthias says:
    November 15, 2015 at 3:56 pm

    El pollo es un comestible que comemos frecuentemente, tanto los muslos como la pechuga, el pollo asado entero.

    Reply
  24. voyage famille vietnam blog says:
    November 16, 2015 at 11:21 am

    Je l’ai appele le guide ” fait maison ” auto tous les conseils ici ont ete concoctes en direct du Vietnam, 100% d’apres mes experiences vecues.

    Reply
  25. ทุเรียนเทศ รักษามะเร็ง says:
    November 17, 2015 at 12:45 am

    Thanks for finally writing about > Local Milk | root
    vegetable cheese pot pie + herb biscuit crust < Loved it!

    Reply
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    November 18, 2015 at 7:55 pm

    It’s going to be ending of mine day, except before end I am reading this impressive piece
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  28. Michelle@eatentions says:
    November 24, 2015 at 6:09 pm

    What a perfect pot pie! The photos, as always, gorgeous! This is a recipe I must do as it is getting brisk where I am. The spices and ingredients are wonderful and herb biscuit crust? Oh yum!

    Reply
  29. Alat Bengkel says:
    November 25, 2015 at 9:31 pm

    Thank you a lot for sharing this with all folks you really recognise what you are speaking approximately!
    Bookmarked. Kindly also talk over with my web site =).

    We could have a hyperlink alternate contract between us

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  30. france says:
    November 27, 2015 at 11:13 pm

    Hello,
    We cooked the root vegetable cheese pot pie tonight. Unfortunately, the gravy is too thick resulting in a less than satisfactory texture. When I contrast your gravy recipe, which calls for a cup of flour, against another pot pie gravy recipe, I note the latter requires only 3 1/2 tablespoons of flour, which, I think, would give a more pleasant outcome. Also next time, I would sautee the garlic, shallot, celery combination with pancetta. As well, I would also sautee the other vegetables to enhance their flavour.
    Thank you for blogging.
    France Powell

    Reply
  31. technews says:
    December 3, 2015 at 9:36 am

    I love what you guys are usually up too. This type of clever work and exposure!
    Keep up the great works guys I’ve included you guys to my own blogroll.

    Reply
  32. Christin says:
    December 8, 2015 at 11:54 pm

    I made this tonight. oh my goodness, it’s so good! Perfect for the weather! One thing though. I found that my biscuit topping didn’t cook all the way through, leaving a thin floury paste between the veggies and the topping. Did this happen with anyone else? Any thoughts to prevent this?

    Thanks for posting a lovely recipe!

    Reply
    1. beth says:
      December 13, 2015 at 1:08 pm

      To prevent this, you would just need to cook it a little longer. : )

      Reply
  33. Eve says:
    November 24, 2016 at 9:02 pm

    Beth,

    I just made it for thanksgiving and everyone loved it! Even if the non-vegetable lovers were raving that it was the best dish of all!

    Reply
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