3 medium parsnips, peeled, diced
3 medium carrots, peeled, diced
1 medium sweet potato, peeled, diced
3 tbsp. unsalted butter
2 cups sliced, fresh mushrooms
1 cup chopped leeks
3 tbsp. flour
2 cups vegetable or chicken broth
1/4 tsp. dried thyme
1/8 tsp. nutmeg
1/4 tsp. pepper
1/4 tsp. hot red pepper sauce

DROP BISCUITS:

1 cup flour
2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/2 stick, cold, unsalted butter, cut in small pieces
1/2 cup 1% milk

Preheat oven to 400°F.

Bring a large pot of salted water to a boil. Add parsnips, carrots, and sweet potato. Cook until vegetables are tender, about 10 minutes. Drain well.

Melt butter in a large skillet over medium heat. Add mushrooms and leeks. Sauté for 5 minutes or until tender.

Stir in flour, gradually adding broth. Add thyme, nutmeg, 1/2 teaspoon each, salt, pepper, and hot sauce. Stir in drained vegetables. Spoon into a 10-inch deep baking dish.

In a bowl, stir flour, baking powder, sugar, and salt. Cut in butter until mix is crumbly. Gradually add milk, stirring to form a batter. Drop heaping tbsp of batter onto vegetable filling to form a crust.

Bake for 18-20 minutes or until biscuits are golden brown.

Submitted by: Sherry Monfils