• 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

For filling:
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.

For biscuits:

Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.

Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes.

Cool 15 minutes. Then dig in.