Winter Vegetable Cobbler

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 2 hrs 25 mins
• 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

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