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Ingredients

STEW

1. 4 tablespoons unsalted butter
2. 1/4 cup olive oil
3. 1 large red onion, cut crosswise into 1/3 -inch-thick rounds
4. 3 medium carrots, cut into 1-inch pieces
5. 1 celery root (about 1 pound), peeled and cut into 1-inch pieces
6. 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1 1/2 -inch pieces
7. 1 acorn squash (about 1 1/2 pounds), peeled and cut into 1 1/2 -inch pieces
8. 3 parsnips--peeled and quartered lengthwise
9. 5 medium Portobello mushrooms (about 1 pound), stems reserved for broth, caps cut into 1-inch pieces
10. 4 cups Mushroom Broth (see Note)
11. Salt and freshly ground pepper
12. 1/4 teaspoon marjoram

CHEDDAR BISCUIT CRUST

1. 2 cups all-purpose flour
2. 4 teaspoons baking powder
3. 1 1/2 teaspoons minced garlic
4. 1/2 teaspoon salt
5. 1/4 teaspoon coarsely ground pepper
6. 1 stick (4 ounces) cold unsalted butter, cut into small cubes
7. 1 cup shredded sharp Cheddar cheese (4 ounces)
8. 1 cup heavy cream

Description

Food & Wine