Filling

• 3 Tbsp butter
• 1 large onion, chopped
• 1½ lb potatoes, peeled, cut into ½-inch pieces
• 2 large parsnips, peeled, cut into ½-inch pieces
• 1 (8-9 oz) turnip, peeled, cut into ½-inch pieces
• 1 large carrot, peeled, cut into ½-inch pieces
• 2 tsp fresh thyme leaves - From your AeroGarden
• 3/4 tsp ground cumin
• ½ tsp pepper
• 1 (14½-oz) can vegetable broth
• 1 cup water
• 1 cup heavy cream
• 8 oz fresh crimini mushrooms, diced
• 1 cup frozen peas
• ¼ cup chopped fresh chives - From your AeroGarden
• 1 Tbsp all-purpose flour

Biscuit Topping

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ cup chopped fresh chives - From your AeroGarden
• 6 Tbsp chilled unsalted butter, cut into ½-inch pieces
• 2 large eggs
• ½ cup milk

Preparation Serves 6

For Filling:

Melt butter in a large pot over medium-high heat. Add onion and sauté until golden, about 7 minutes. Add next 7 ingredients (through pepper) and stir 1 minute. Add broth and water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, mushrooms, peas and chives. Season to taste with salt.

Bring mixture to a simmer; add flour. Simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among 6 2-cup soufflé or baking dishes; set aside.

For Biscuit Topping:

Preheat oven to 425°F. Sift flour, baking powder and salt into food processor; add chives and butter. Pulse until mixture resembles coarse meal. Transfer to a large bowl; add eggs and milk and stir until soft moist dough forms.

Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 3½-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes.

Let stand 5 minutes. Serve hot.

Grow your own!