Winter Vegetable Cobbler
photo by Sassy J
- Ready In:
- 2hrs 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 cups sliced carrots
- 1 cup sliced parsnip
- 2 cups baby red potatoes, scrubbed and quartered
- 1 large sweet onion, cut into 1-inch dice
- 1⁄2 cup chopped fresh parsley
- 1 cup vegetable broth (homemade, preferred)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- pepper
- 1⁄2 cup cold butter, cut into pieces
-
Cobbler Topping
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup cold butter, cut into pieces
- 3⁄4 cup milk
directions
- Preheat oven to 325°.
- Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
- Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
- Drain and mix with the parsley in a 13 x 9 inch baking dish.
- In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
- Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
- Make the topping: in a big bowl, combine the flour, baking powder, and salt; add in the butter and cut in with a pastry blender until the mixture resembles coarse crumbs (or can combine the dry ingredients in a food processor with the steel blade in place; add in the butter and pulse; transfer the mixture to a large bowl).
- Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
- Roll out on a lightly floured surface so it is the size of the top of the baking dish.
- The dough will be about 1/3 inch thick.
- Place the dough on top of the vegetables; but do not crimp the edges (it is ok if the topping shrinks away from the edges of the casserole while baking).
- Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.
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