Vegetable Potpies with Sweet Potato Biscuits
""At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato...."
INGREDIENTS
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1 pound parsnips, cut into 1/2-inch pieces
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1 pound brussels sprouts, halved lengthwise
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1/2 pound pearl onions, peeled and halved (see Note)
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1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets
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1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch pieces
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1/2 cup extra-virgin olive oil
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20 sage leaves, plus 1 teaspoon chopped sage
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6 thyme sprigs, plus 1 teaspoon chopped thyme
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Salt and freshly ground pepper
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2 1/2 cups milk
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1/4 cup finely chopped yellow onion
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5 flat-leaf parsley sprigs
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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1/2 cup heavy cream
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Pinch of freshly grated nutmeg
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Unbaked Sweet Potato Biscuits
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1 large egg, beaten
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