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!
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
- 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
- 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
- Heat oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Dollop the biscuit dough on top to cover the filling; it needn’t be perfect. Bake at 425°F for
- 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.
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
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
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
I like the idea of cheese sauce, I wonder how it would work with cauliflower…
http://bloglairdutemps.blogspot.pt/
Cauliflower would be excellent in this.
Right, I’m so recreating this!!!
http://bloglairdutemps.blogspot.pt/
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..
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?
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
Warm root vegetables and comforting biscuits baked together?! Absolutely delicious!
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!
They’re from Crate & Barrel! haha. and they’ll be sourced along with a lot of other things in an upcoming gathering post : )
Oh my gosh I have been waiting for a post with all the sources! Thanks Beth, looking forward to it 🙂
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!
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
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?
You post is such a gift. I look forward to following you. Many thanks – Gaili
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.
Your pictures and food are works of art. I could almost taste the deliciousness. I can’t wait to try this recipe.
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!
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
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:):)
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. 🙂
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.
Looks really great and it’s full of fillings! And those photos taken are really nice too!
This looks amazing, definitely adding it to the Thanksgiving menu. Random question…where is your shirt from? It’s so pretty!
El pollo es un comestible que comemos frecuentemente, tanto los muslos como la pechuga, el pollo asado entero.
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.
Thanks for finally writing about > Local Milk | root
vegetable cheese pot pie + herb biscuit crust < Loved it!
It’s going to be ending of mine day, except before end I am reading this impressive piece
of writing to improve my knowledge.
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!
Thank you a lot for sharing this with all folks you really recognise what you are speaking approximately!
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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
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.
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!
To prevent this, you would just need to cook it a little longer. : )
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!