| 1 | "this celebration of root vegetables is particularly attractive with shades of green, yellow, orange, and white in the vegetables and flecks of green in the sauce. |
| 2 | Don"t skip the yellow turnip - it adds a depth of flavor to the finished dish. |
| 3 | The vegetables should retain some texture." cook, stirring frequently, for about 3 minutes. |
| 4 | Stir in the garlic and green pepper; cook for an additional 2 minutes. |
| 5 | Remove from the heat and stir in the flour. |
| 6 | Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly. |
| 7 | The stock should thicken slightly. |
| 8 | Add the chicken and sweet marjoram and set aside. |
| 9 | Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. |
| 10 | Add the carrots and cook for 3 minutes more. |
| 11 | Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. |
| 12 | Biscuit topping: 2 cups flour 2 ?tsp baking powder 5 tbl shortening ?cup milk stir together the flour and baking powder. |
| 13 | Cut in the shortening with a pastry blender until it is the size of small peas. |
| 14 | Stir in the milk with a fork. |
| 15 | Pat the dough together. |
| 16 | If you overmix it, the dough will be tough. |
| 17 | Pat the dough to a 1-inch thickness. |
| 18 | Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour. |
| 19 | To assemble the pie: drain the vegetables and add them to the chicken mixture. |
| 20 | Taste the mixture and season with salt and a generous pinch of cayenne pepper. |
| 21 | Pour the filling into a deep pie plate. |
| 22 | Top with the biscuits (or the crust; see the variation). |
| 23 | Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400°F oven for 15 minutes or until the biscuits are browned. |
| 24 | Makes 4 to 6 servings. |
| 25 | Variation: parsley crust "the amount of liquid depends upon the amount of moisture in the air. |
| 26 | One trick in making pie crust is to add just enough liquid so that the dough barely holds togather. |
| 27 | Then let it sit in the refrigerator for 20 minutes. |
| 28 | The flour particles will swell and absorb the liquid and you will have a more tender crust." 1 cup flour 4 tbl shortening 2 to 3 tbl water, milk, or chicken stock place the flour in a bowl. |
| 29 | Cut in the shortening with a pastry blender. |
| 30 | Little by little, add the liquid, tossing the mixture with a fork. |
| 31 | Add the parsley, press together and place in the refrigerator for 20 minutes. |
| 32 | Roll out on a floured surface. |
| 33 | Place over the pie, cut air vents, and crimp the edges. |
| 34 | Bake in a preheated 425°F oven for 15 to 20 minutes. |
| 35 | Let the pie set for a minute before serving variation: replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces. |
| 36 | Add the chicken stock along with the chicken. |
| 37 | [jane doerfer; yankee; february 1992] |
