Last night I was on the fence about this dish. I wasn’t sure at first…the flavor didn’t wow me. But a day later as leftovers it tasted so much better. What I noticed is that the filling was thin until it sat, then it thickened up nicely and overnight the sauce absorbed into the biscuits, which was delicious. So….I’d make it again but I would bake it and then serve it the next day – or at least let it sit for 15 minutes after baking to thicken up!
Veggie Casserole Topped With Herb Biscuits
- 2 large russet baking potatoes, peeled and chopped
- ¼ cup olive oil
- 2 medium carrots, peeled and thinly sliced
- 3 stalks celery, trimmed and diced
- 1 large sweet onion, peeled and chopped
- 1 tsp dried thyme
- 1 tsp garlic, minced
- ½ tsp ground black pepper
- 1/3 cup all-purpose flour
- 4 cups lower sodium vegetable broth
- 14 to 16 ounce can ready to serve split pea soup (used Amy’s)
- 1 cup frozen green peas
Biscuit Dough -
- 3½ cups all-purpose flour
- 1 Tbsp dried parsley
- 5 tsp baking powder
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp rubbed dried sage
- 1½ cups milk (dairy or non-dairy)
- ½ cup extra virgin olive oil
Preheat the oven to 400° and spray a 9×13″ glass baking dish with cooking spray, place on a large cookie sheet.
Add the potatoes to a tall saucepan, cover with cold water and bring to a boil. Let simmer for 5 to 10 minutes, until fork tender, drain and set aside.
Meanwhile in a large skillet heat the oil over medium heat, add in the carrots, celery and onion, sauté until tender. Add the thyme and garlic, sauté for another minute.
Sprinkle the flour on top and stir in, let cook for a couple of minutes.
Stir in the broth and soup till smooth, add the potatoes and peas. Turn up to medium-high and bring to a boil. Turn down to medium, let simmer for 10 minutes. Season to taste with salt.
Whisk the flour and seasoning together in a large mixing bowl, add the milk and oil, stir till a soft dough forms,
Pour the hot filling in the dish, drop the dough all over the top.
Bake for 2o minutes, until the biscuits are golden on top. Let sit for 10 to 15 minutes, scoop out portions.
Serves 6 to 8.