Root Vegetable And Mushroom Pie With Rosemary Biscuit Topping

Ingredients

• 6 cups water
• 2 tablespoons vegetarian bouillon base
• 2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
• 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
• 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
• 1 large rutabaga, peeled, cut into 1/2-inch cubes
• 1 turnip, peeled, cut into 1/2-inch cubes
• 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
• 3 tablespoons butter
• 3 cups chopped onions
• 4 large garlic cloves, chopped
• 1/2 teaspoon minced fresh rosemary
• 1/2 cup all purpose flour
• 1/4 cup heavy whipping cream
• 2 tablespoons imported dry Sherry
• 1/4 cup chopped fresh Italian parsley
• 2 1/4 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons minced fresh rosemary
• 1 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced
• 1 1/3 cups (or more) chilled buttermilk

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