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. More Amazing Vegetarian Dishes
The recipe can be prepared through Step 3 and refrigerated overnight. Return the vegetables to room temperature before baking.
To peel pearl onions, blanch them in a pot of boiling water for 1 minute. Let cool, then peel off the skins.