This dish makes wonderful party food because it serves a crowd and the vegetables can be prepared up to 1 day ahead: Cut up, brown, and place the vegetables in the baking dish. The crust can be made up to 2 hours ahead and kept covered at room temperature. Keep the vegetables in large chunks so that they remain intact and do not cook down to a puree.
Prepare and keep each vegetable in separate bowls:
2 medium red onions, cut into thick slices (about 1/2 pound each)
3 medium carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
1 celery root, peeled and cut into 1-inch pieces
1 butternut squash (about 2 1/2 pounds each), peeled and cut into 1-inch pieces
1 acorn squash (about 1 1/2 pounds each), peeled and cut into 1-inch pieces
8 ounces portobello mushrooms, cut into thick slices and slices halved crosswise
Have ready:
3 or 4 tablespoons olive oil
3 or 4 tablespoons unsalted butter
Heat 1/2 tablespoon oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion slices and cook until browned, about 3 minutes on each side. Transfer to a large bowl and season with:
Salt and ground black pepper to taste
Add a bit more oil and butter to the pan, then add the carrots and parsnips. Brown, stirring frequently, for 5 to 7 minutes, transfer to the bowl, and season with salt and pepper. Repeat, adding oil and butter as needed, with the celery root and squashes, browning them all separately and seasoning with salt and pepper as you place them in the bowl. Finally, add the mushrooms to the pan with more oil and butter if needed, turn the heat to high, and brown them well, tossing frequently, about 5 to 7 minutes. Add to the bowl and season with salt and pepper.
Preheat the oven to 400┬░F.
Add to the vegetables:
2 tablespoon chopped fresh marjoram, or 1 tablespoon dried marjoram
Gently mix the herb and vegetables together, transfer to a 13 x 9-inch baking dish, and spread evenly in 1 layer. Pour over the vegetables:
4 cups vegetable stock or chicken stock
Cover the dish and bake until the vegetables are just tender when pierced with the tip of a sharp knife, 30 to 45 minutes. While the vegetables bake, prepare:
1 recipe Basic Rolled Biscuits
using heavy cream in place of the milk and adding with the cream:
3/4 cup grated Cheddar cheese
2 teaspoons minced garlic (optional)
1/4 teaspoon cracked black pepper
Set aside. After the vegetables have cooked for 30 to 45 minutes, uncover the dish and spoon dollops of biscuit dough over the vegetables. Continue baking until the biscuits are browned, 20 to 25 minutes more. Remove from the oven, let stand for 10 minutes, and serve.
