Prep 1 hr
Cook 30 mins
A yummy looking veggie dish made with all my favorite veggies. Use my Fluffy Cheddar Biscuit recipe for the topping. From Food Everyday issue 9.
- 4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks
- 1 1⁄2 lbs button mushrooms, halved
- 1 lb yukon gold potato, cut into 1 in chunks
- 1 lb yam, peeled and cut into 1 in chunks
- 3 large parsnips, peeled, halved lengthwise, and cut into 1 in chunks
- 1 lb leek, white and pale green parts only, cut into 1/2 in pieces-wash carefully
- 1 large red onion, quartered and cut into 1/2 in chunks
- 1⁄4 cup olive oil
- 3⁄4 teaspoon dried thyme
- 3 cups vegetable broth
- 1⁄2 cup dry red wine
- 2 tablespoons cornstarch
- 1⁄3 cup water
- salt and pepper
- fluffy cheddar biscuit dough, before turning out onto a work surface, for topping
- Preheat your oven to 425°F.
- Toss the veggies together with the oil, thyme, salt and pepper.
- Divide them between two baking pans with rims on them (to spread out the veggies).
- Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
- Then roast them for another 20 minutes, until they are browned and tender.
- While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
- When the veggies are done, put them into a 3 ½ quart baking dish, and raise the oven temp to 450 degrees.
- Dissolve the Cornstarch in the water.
- In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
- Boil while whisking for 1 minute.
- Pour the broth and wine mixture over the veggies, stirring to coat.
- Drop spoonfuls of Cheddar Biscuit topping over the veggies.
- Bake until the topping is golden brown, 15 to 20 minutes.
- Allow to cool for 10 minutes, then serve.
Very good, tasty and substantial meal. The vegetables were sweet and evenly cooked. The buttery and cheesy biscuits (fluffy too!) were a perfect foil for the vegetable stew beneath. This is a hearty fall or mid-winter meal, full of vitamin A and something everyone should enjoy. I omitted the mushrooms but otherwise followed the directions to the letter. My only suggestion would be to use only 2 cups of vegetable broth (and about 1 1/4 teaspoons of cornstarch) and FYI I topped a 9x13 casserole dish holding the vegetables with 5 rows of 3 biscuits. Excellent family fare, thanks CP!