1 tablespoon canola oil
1 large sweet yellow onion, sliced
2 cloves garlic, crushed
2 large white potatoes, peeled and cubed
1/4 cup flour
1 1/2 cups skim milk
2 tablespoons vermouth
1 pound mushrooms, cleaned and sliced (optional)
2 medium sized carrots, sliced
2 medium sized zucchini, sliced
1 3/4 cups vegetables stock
1/4 cup brandy or cognac
10 asparagus spears, scraped and cut into 1 inch pieces
1 samll head broccoli, separated into small flowerets
1/4 cup minced fresh parsely
1 teaspoon dried sage
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
8-10 prepared buttermilk or sweet potato biscuits
Preheat oven to 400 degrees. Lightly coat casserole dish with oil.
Heat oil and saute onion and garlic about five minutes until soft.
In medium sized pot, cook the potatoes until barely tender (about 5 minutes. Drain and set aside.
In small cup, whisk flour into milk and set aside.
Add vermouth to saute d onions along with mushrooms, if using, and carrots. Cook over low heat stirring frequently about eight minutes.
Stir vegetable stock, brandy, asparagus, broccoli, parsley , sage, salt and pepper into carrot mixture.
Bring to boil, reduce heat and simmer two minutes.
Add potatoes and flour mixture, stir and remove from heat.
Pour mixture into casserole dish. Top with half the biscuits.
Bake the casserole and the extra biscuits in the oven until tops of biscuits are golden brown (20-25 minutes).
Serve with remaining biscuits.