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Vegetable Pot Pie with Parmesan Drop Biscuits

Vegetable Pot Pie with Parmesan Drop Biscuits
4.5 18 avaliação
Preparo 30min
Total 1h 50min
8 portions
Registe-se gratuitamente

Ingredientes

Vegetable Filling
  • water
    1 ½ oz
  • cremini mushrooms sliced
    10 oz
  • unsalted butter cold, in 1 cube
    1 oz
  • extra virgin olive oil
    ½ oz
  • soy sauce to taste
    ½ oz
  • yellow onions cut into pieces
    4 oz
  • celery cut into pieces
    2 oz
  • garlic cloves
    2
  • unsalted butter diced, plus extra to grease
    2 oz
  • all-purpose flour
    2 oz
  • dried basil (opcional)
    1 tsp
  • broccoli florets
    6 oz
  • zucchini cut into pieces (½ in.)
    6 oz
  • fresh tarragon leaves only
    1 - 2 sprigs
  • vegetable stock
    8 oz
  • asparagus cut into pieces (1 in.)
    6 oz
  • fresh green peas
    4 oz
  • carrots cut into rounds (½ in.)
    8 oz
  • fresh corn kernels
    6 oz
  • salt
    1 tsp
  • ground black pepper
    ½ tsp
Drop Biscuits
  • Parmesan cheese cut into pieces
    4 oz
  • all-purpose flour
    7 ½ oz
  • baking powder
    1 ½ tsp
  • baking soda
    ¾ tsp
  • sugar
    1 tsp
  • salt
    1 tsp
  • unsalted butter diced, frozen
    4 oz
  • fresh chives minced
    ½ bunch
  • buttermilk
    8 oz

Dificuldade

médio

Nutrição por 1 portion

Sódio 1139.1 mg
Proteína 13.2 g
Energia 1794 kJ / 428.8 kcal
Gordura 26.5 g
Fibra 3 g
Gordura saturada 15.6 g
Hidratos de carbono 36.5 g

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Também apresentado em

Spring Garden 9 Receitas
Estados Unidos

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