Winter Veggies Under a Fluffy Cheddar Blanket

Recipe by Chef Patience
READY IN: 1hr 30mins


  • 4
    medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks
  • 1 12
    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
  • 14
  • 34
    teaspoon dried thyme
  • 12
  • 2
    tablespoons cornstarch
  • 13
    cup water
  • salt and pepper
  • fluffy cheddar biscuit dough, before turning out onto a work surface, for topping


  • 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.