Good Housekeeping Comfort Food by Good Housekeeping

Author:Good Housekeeping
Language: eng
Format: epub
Publisher: Hearst
Published: 2011-10-04T04:00:00+00:00

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EACH SERVING: ABOUT 465 CALORIES | 39G PROTEIN | 36G CARBOHYDRATE | 18G TOTAL FAT (7G SATURATED) | 3G FIBER | 117MG CHOLESTEROL | 785MG SODIUM

WINTER VEGETABLE POT PIE

Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits.

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ACTIVE TIME: 50 MINUTES · TOTAL TIME: 1 HOUR 40 MINUTES

MAKES: 4 MAIN-DISH SERVINGS

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VEGETABLE FILLIING

4 MEDIUM CARROTS

1 LARGE RUSSET POTATO

1 LARGE SWEET POTATO

1 LARGE CELERY ROOT (1½ POUNDS)

1 JUMBO ONION (1 POUND), CUT INTO ¾-INCH CHUNKS

2 TABLESPOONS OLIVE OIL

1 TEASPOON FRESH THYME LEAVES, FINELY CHOPPED

¼ TEASPOON SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1¾ CUPS REDUCED SODIUM CHICKEN BROTH (TO MAKE HOMEMADE, WHICH IS NATURALLY LOW SODIUM)

1/3 CUP DRY WHITE WINE

2 TABLESPOONS WATER

1 TABLESPOON CORNSTARCH

1 CUP FROZEN PEAS

¼ CUP HEAVY OR WHIPPING CREAM

BISCUIT TOPPING

1 CUP ALL-PURPOSE FLOUR

1½ TABLESPOONS BAKING POWDER

¼ TEASPOON BAKING SODA

1 TEASPOON FRESH THYME LEAVES, FINELY CHOPPED

¼ TEASPOON SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS BUTTER OR TRANS-FAT-FREE VEGETABLE SHORTENING

½ CUP LOW-FAT BUTTERMILK

1 TABLESPOON FRESH DILL, CHOPPED

1 Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into ¾-inch pieces. In 15½″ by 10½″ jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, salt, and pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting.

2 Meanwhile, in 4-quart saucepan, heat broth and wine to boiling over medium-high heat. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.

3 Spoon vegetable mixture into 8″ by 8″ ceramic or glass baking dish, spreading mixture evenly.

4 Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended. With pastry blender or 2 knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-inch round (½ inch thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds ½ inch apart. (There should be 12 biscuits on top.)

5 Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill and serve.

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