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Ingredients
Vegetable Filling
- 1 ½ oz water
- 10 oz cremini mushrooms sliced
- 1 oz unsalted butter cold, in 1 cube
- ½ oz extra virgin olive oil
- ½ oz soy sauce to taste
- 4 oz yellow onions cut into pieces
- 2 oz celery cut into pieces
- 2 garlic cloves
- 2 oz unsalted butter diced, plus extra to grease
- 2 oz all-purpose flour
- 1 tsp dried basil (optional)
- 6 oz broccoli florets
- 6 oz zucchini cut into pieces (½ in.)
- 1 - 2 sprigs fresh tarragon leaves only
- 8 oz vegetable stock
- 6 oz asparagus cut into pieces (1 in.)
- 4 oz fresh green peas
- 8 oz carrots cut into rounds (½ in.)
- 6 oz fresh corn kernels
- 1 tsp salt
- ½ tsp ground black pepper
Drop Biscuits
- 4 oz Parmesan cheese cut into pieces
- 7 ½ oz all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp sugar
- 1 tsp salt
- 4 oz unsalted butter diced, frozen
- ½ bunch fresh chives minced
- 8 oz buttermilk
- Nutrition
- per 1 portion
- Calories
- 428.8 kcal / 1794 kJ
- Protein
- 13.2 g
- Fat
- 26.5 g
- Carbohydrates
- 36.5 g
- Fiber
- 3 g
- Saturated fat
- 15.6 g
- Sodium
- 1139.1 mg
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