Root Vegetable Cobbler with Chive Biscuit Topping

Name: Root Vegetable Cobbler with Chive Biscuit Topping
Yield: 6 Servings
Ingredients: 3 tablespoons butter, divided; 1 large onion, chopped; 1½ pounds white-skinned potatoes, peeled, cut into ½-inch pieces (about 3⅔ cups); 1 8- to 9-ounce turnip, peeled, cut into ½-inch pieces; 1 large carrot, peeled, cut into ½-inch pieces; 1 ½-ounce package dried porcini mushrooms*; 1½ teaspoons dried thyme; ¾ teaspoon ground cumin; ½ teaspoon ground black pepper; 1 14½-ounce can vegetable broth; 1 cup water; 1 cup whipping cream; 8 ounces fresh shiitake mushrooms, stemmed, caps diced; 1 cup frozen peas; ¼ cup chopped fresh chives; 1 tablespoon all-purpose flour; 2 cups all-purpose flour, plus more for surface; 1 tablespoon baking powder; 1 teaspoon salt; ¼ cup chopped fresh chives; 6 tablespoons chilled unsalted butter, cut into ½-inch pieces; 2 tablespoons large eggs; ½ cup whole milk

Photography by Brian Leatart

December 31, 2000

Image may contain Plant Food Cutlery Spoon and Bread

Recipe notes