Vegetable Potpies With Sweet Potato Biscuits

Ingredients

• 1 pound parsnips, cut into 1/2-inch pieces
• 1 pound brussels sprouts, halved lengthwise
• 1/2 pound pearl onions, peeled and halved (see Note)
• 1 medium head of cauliflower (1 1/2 pounds), cut into 1-inch florets
• 1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch pieces
• 1/2 cup extra-virgin olive oil
• 20 sage leaves, plus 1 teaspoon chopped sage
• 6 thyme sprigs, plus 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 1/2 cups milk
• 1/4 cup finely chopped yellow onion
• 5 flat-leaf parsley sprigs
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• Pinch of freshly grated nutmeg
• Sweet Potato Biscuits
• 1 large egg, beaten

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