Winter Vegetable Cobbler

"This is just the classic that's reappearing in all those trendy pub-restaurant. It's also a perfect family supper - warming, very tasty and easy to make at home."
 
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Ready In:
1hr 5mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Preheat the oven to 200 degrees. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast roast for 30 minutes until nicely browned.
  • Meanwhile, place the flour, salt, cayenne, butter and three quaters of the cheese in a food processor and whizz until well blended. Beat together the egg and 2 Tbs of milk then add to the food processor. Pulse to form a smooth, soft dough.
  • Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of your hand. Brush the tops of the cobbles witht the remaining milk, then scatter over the reserved cheese.
  • Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until golden brown. Serve immediately.

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Reviews

  1. I also add to mine 14 oz. canned chopped tomatoes, 1/4 cup lentils, a sprinkle of oregano and a dash of Tabasco sauce.
     
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