1. Preheat the oven to 425 degrees. In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil. Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots. Discard the sage leaves and thyme sprigs. Lower the oven temperature to 375 degrees.
2. Meanwhile, in a medium saucepan, combine the milk with the chopped onion, parsley, 6 of the sage leaves and the remaining 2 thyme sprigs and bring to a simmer. Cover and let stand off the heat for 15 minutes. Strain the milk; rinse out the saucepan.
3. Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes. Add the strained milk to the saucepan, reduce the heat to low and whisk occasionally until very thick, about 10 minutes. Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper. Fold the sauce into the roasted vegetables.
4. Spoon the vegetable mixture into eight large, 4-inch-wide ramekins and top with the unbaked Sweet Potato Biscuits. Brush the tops of the biscuits with the beaten egg and press the 8 remaining sage leaves onto the biscuits. Bake the potpies in the center of the oven for about 15 minutes until the biscuits are golden and risen and the filling is bubbling. Let the potpies cool slightly, then serve.

Serves 8.

Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight. Return the vegetables to room temperature before baking.


Sweet Potato Biscuits

1 half-pound sweet potato
1 3/4 cups all-purpose flour
1 tablespoon light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
7 tablespoons cold unsalted butter, diced
1/3 cup buttermilk

1. Preheat the oven to 375 degrees. Poke the sweet potato all over with a fork and bake for about 45 minutes, until tender. Peel and mash the potato. Set aside 3/4 cup of the mashed potato and let cool completely; reserve the rest for another use. Raise the oven temperature to 425 degrees.
2. In a food processor, pulse the flour with the brown sugar, baking powder, baking soda and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and the 3/4 cup of mashed sweet potato and pulse just until the dough comes together.
3. Turn the dough out onto a heavily floured work surface and knead 2 or 3 times, until smooth; the dough will be soft. Roll out the dough 1/4 inch thick and cut out eight 4-inch rounds. Arrange the sweet potato biscuits on a parchment paper–lined baking sheet. Bake for about 15 minutes, until golden brown. Serve hot.

Makes 8 biscuits.

Make Ahead: The unbaked sweet potato biscuits can be frozen in a single layer on a baking sheet for up to one week.

1. In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
2. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes.
3. Transfer to a baking sheet to cool completely.

Serves 8 (makes 2 cups).

1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
2. Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
4. Pita Chips: preheat the oven to 400 degrees F. Place the pita pieces on a foil lined cookie sheets, drizzle with olive oil and sprinkle with salt and sesame seeds. Bake for 3-5 minutes until golden brown. Sprinkle with more salt, if needed.

Makes about 2 1/2 cups muhammara and 2 1/2 cups of pita chips.

1. Shake the Solerno, Campari, and lemon juice on ice and strain over a tall glass filled with fresh ice.
2. Top the glass with soda water and stir to incorporate. Garnish with a freshly sliced lemon wheel.

Makes 1 drink.