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    You are in: Home / Recipes / Winter Vegetable Cobbler Recipe
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    Winter Vegetable Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    1 hrs 30 mins

    55 mins

    ratherbeswimmin''s Note:

    In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

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    Ingredients:

    Servings:

    Units: US | Metric

    Cobbler Topping

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 2
      Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
    3. 3
      Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
    4. 4
      Drain and mix with the parsley in a 13 x 9 inch baking dish.
    5. 5
      In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
    6. 6
      Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
    7. 7
      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).
    8. 8
      Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
    9. 9
      Roll out on a lightly floured surface so it is the size of the top of the baking dish.
    10. 10
      The dough will be about 1/3 inch thick.
    11. 11
      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).
    12. 12
      Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.

    Ratings & Reviews:

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    Nutritional Facts for Winter Vegetable Cobbler

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 531.5
     
    Calories from Fat 292
    54%
    Total Fat 32.4 g
    49%
    Saturated Fat 20.2 g
    101%
    Cholesterol 85.6 mg
    28%
    Sodium 1091.3 mg
    45%
    Total Carbohydrate 54.2 g
    18%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.3 g
    17%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    vegetable broth

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