Winter Veggies Under a Fluffy Cheddar Blanket
photo by Kumquat the Cats fr
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks
- 1 1⁄2 lbs button mushrooms, halved
- 1 lb yukon gold potato, cut into 1 in chunks
- 1 lb yam, peeled and cut into 1 in chunks
- 3 large parsnips, peeled, halved lengthwise, and cut into 1 in chunks
- 1 lb leek, white and pale green parts only, cut into 1/2 in pieces-wash carefully
- 1 large red onion, quartered and cut into 1/2 in chunks
- 1⁄4 cup olive oil
- 3⁄4 teaspoon dried thyme
- 3 cups vegetable broth
- 1⁄2 cup dry red wine
- 2 tablespoons cornstarch
- 1⁄3 cup water
- salt and pepper
- fluffy cheddar biscuit dough, before turning out onto a work surface, for topping
directions
- Preheat your oven to 425°F.
- Toss the veggies together with the oil, thyme, salt and pepper.
- Divide them between two baking pans with rims on them (to spread out the veggies).
- Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
- Then roast them for another 20 minutes, until they are browned and tender.
- While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
- When the veggies are done, put them into a 3 ½ quart baking dish, and raise the oven temp to 450 degrees.
- Dissolve the Cornstarch in the water.
- In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
- Boil while whisking for 1 minute.
- Pour the broth and wine mixture over the veggies, stirring to coat.
- Drop spoonfuls of Cheddar Biscuit topping over the veggies.
- Bake until the topping is golden brown, 15 to 20 minutes.
- Allow to cool for 10 minutes, then serve.
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Reviews
-
Very good, tasty and substantial meal. The vegetables were sweet and evenly cooked. The buttery and cheesy biscuits (fluffy too!) were a perfect foil for the vegetable stew beneath. This is a hearty fall or mid-winter meal, full of vitamin A and something everyone should enjoy. I omitted the mushrooms but otherwise followed the directions to the letter. My only suggestion would be to use only 2 cups of vegetable broth (and about 1 1/4 teaspoons of cornstarch) and FYI I topped a 9x13 casserole dish holding the vegetables with 5 rows of 3 biscuits. Excellent family fare, thanks CP!
RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)