SAVORY WINTER VEGETABLE COBBLER
A delicious, filling, savory cobbler loaded with vegetables. Topped with a soft cheesy biscuit to soak up all the flavorful juice!
Provided by Tricia
Categories Main Course Meatless Monday
Time 2h10m
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
- Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
- Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
- Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
- While the vegetables are in the oven prepare the biscuit topping.
- To prepare the biscuit topping:
- Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
- Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
- Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.
ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING
Categories Herb Mushroom Potato Vegetable Side Bake Vegetarian Lunch Casserole/Gratin Pea Root Vegetable Turnip Winter Chive Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For filling:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
- For biscuit topping:
- Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. 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 31/2-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.
WINTER VEGETABLE COBBLER
This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.
Provided by MarieRynr
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees.
- Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
- In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
- Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
- Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.
ROOT VEGETABLE COBBLER
Make and share this Root Vegetable Cobbler recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the vegetables- peel and chop into 1 inch chunks.
- Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
- Simmer gently for 5 minutes then add the chopped vegetables.
- Simmer for 15 minutes.
- Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
- Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
- Mix to a stiff paste with some water and shape into balls.
- Place on top of the casserole for 20 minutes or until browned.
ROOT VEGETABLE COBBLER
This recipe is a delicious, easy way to use up extra root vegetables. It's also a great way to add some healthy vegetables to your family's diet.
Provided by Cook It Simply
Categories Mixed vegetable recipes Vegetable Dishes
Number Of Ingredients 22
Steps:
- Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a flame-proof casserole dish and add the onions, butternut squash, Swede, carrots, leeks, parsnips, beetroot, celery, caraway seeds and garlic. Fry over a high heat, stirring, for 5 minutes, then add the purée, stock and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes. Stir in the gravy granules and cook, stirring, until the liquid thickens a little.
- Meanwhile, to make the cobblers, sift the flour into a mixing bowl with the pepper and stir in the rosemary. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs, then stir in the Parmesan.
- Beat together the egg and milk, then gradually add to the dry ingredients. mixing to make a soft dough. Roll out to 2 cm/3/4 in thick on a lightly floured surface and stamp out 8 to 9 rounds, using a 5 cm/2 in pastry cutter
- Arrange the scones around the edge of the casserole, brush the tops with milk and bake for 20 to 25 minutes, or until the scones have risen and turned golden. Serve immediately.
Nutrition Facts : Calories 605 kcal, Carbohydrate 93 g, Protein 19 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 68 mg, Sodium 849 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 11 g, ServingSize 1 serving
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ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING RECIPE ...
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- Melt 2 Tbsp. butter in a heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add potatoes, turnip, carrot, porcini mushrooms, thyme, cumin, and pepper and cook 1 minute. Add broth and 1 cup water; bring to a boil. Reduce heat, cover, and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas, and chives. Season with salt. Bring mixture to a simmer. Mix flour and remaining 1 Tbsp. butter in a small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup souffle or baking dishes; set aside.
- Preheat oven to 425°. Sift 2 cups flour, baking powder, and salt into a large bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
- Turn dough out onto a generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to a 3½" 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.
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- Heat the oil or butter in a large pan, add the onion and fry for 10 minutes until soft but not browned. Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper.
- Cover the pan with a lid and cook for about 15 minutes until the vegetables are tender. Stir in the tomato purée and add more seasoning if needed.
- Put the flour and salt in a mixing bowl and lightly rub in the butter with your fingertips until the mixture resembles breadcrumbs.
HERBED ROOT VEGETABLE COBBLER | BETTER HOMES & GARDENS
From bhg.com
3/5 (7)Calories 235 per serving
- Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.
- In a small bowl, combine broth, fines herbes, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables;* stir in semisoft cheese.
- Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving. Makes 12 servings.
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From riverford.co.uk
Servings 2Total Time 1 hrCategory Vegetarian Mains, Vegetarian, Main
- Preheat your oven to 200°C/Gas 6. Peel and finely dice the onion. Heat 1 tbsp of oil in a flame and ovenproof casserole (or use a large frying pan then transfer to a baking dish later). Start gently frying the onion, stirring often and adding a splash of water if it looks like catching, while you continue.
- Finely chop the rosemary leaves. Add them to the onion. Peel and chop the parsnip, carrot and potato into 2-3cm chunky pieces. Stir them into the onion. Keep it all cooking while you halve the tomatoes and drain the borlotti beans.
- Stir the wine into the veg, increase the heat and let it bubble and reduce for 2 mins. Stir in the tomatoes, dried oregano, borlotti, tomato purée and miso. Add 300ml of water, season, and gently simmer for 10 mins, while you make the cobbler topping.
- Chop the butter into small pieces. Place in a bowl. Add the flour. Rub together with your fingertips until it resembles coarse breadcrumbs. Mix the herbes de Provences and Cheddar into the bowl. Season with salt. Stir in approx. 2 tbsp of cold water, enough to bring the mix together into a soft (cobbler) dough. Divide into 6 roughly even balls, flattening them slightly with your hands.
REDWALL-INSPIRED ROASTED ROOT VEGETABLE COBBLER - WYLDFLOUR
From wyldflour.com
Estimated Reading Time 4 mins
- Preheat the oven to 425 degrees Fahrenheit. Cover a large baking sheet with foil or parchment paper and set aside.
- Prep the vegetables! Peel and chop your chosen root vegetables, such that there are no pieces larger than a grape. Slice any carrots or leeks about 1/4"-1/2" thick. Slice the shallots into 1/4" rings and then in half. Spread everything on the prepared baking sheet. Drizzle the olive oil over the vegetables and sprinkle them with salt, pepper, and garlic powder. Use your hands to toss the vegetables together until they are evenly coated in oil. Spread them evenly again and bake for 25-30 minutes until all of the vegetables are just barely fork-tender. (They will continue to cook a little during the second baking phase.) Remove from the oven, set aside, and raise the temperature to 450 degrees Fahrenheit.
- Prepare the cobbler topping! While the vegetables are baking, add the dry biscuit dough ingredients--flour, sugar, baking powder, and salt--to a medium-sized mixing bowl. Use a fork to whisk together the oil and buttermilk and pour over the wet ingredients, stirring until a crumbly dough starts to come together. Use your hands to knead the dough in the bowl, just 4-5 times, until it has all come together.
- Assemble the cobbler! Spread the roasted vegetables in a 7"x11" casserole dish or a 9-10" cast iron skill that is at least 3" deep. Sprinkle the white cheddar evenly over the vegetables. Use your fingers to crumble the biscuit dough in marble-to-ping-pong-ball-sized drops over the vegetables. It doesn't need to be perfect. Crack some fresh black pepper over the top of the cobbler and bake for 12-14 minutes, until you see the biscuit dough starting to brown. Remove from the oven and serve!
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From easycheesyvegetarian.com
4.3/5 (3)Category Main MealServings 4Total Time 1 hr
- Peel the onion, and chop it into a few chunks. Add it to the milk, along with a bay leaf and around 6 peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes (keep an eye on it, as milk has a tendency to boil over very quickly!).
- To make the white sauce, melt 2tbsp butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.
- Meanwhile, prepare the broccoli, green beans and peppers, and cook them in a steamer for around 8 minutes, until just tender. If you don't have a steamer, you can try resting a colander over a pan of boiling water and covering it with a lid. Or, you can just boil the vegetables for a few minutes instead.
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