Clares Winter Vegetable Cobbler Recipes

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CLARE'S WINTER VEGETABLE COBBLER



Clare's Winter Vegetable Cobbler image

I don't know who Clare is but this is another Ainsley recipe. This delicious recipe is perfect when you want a step up from boring old roast vegetables. I just use whatever I have in the fridge and it turns out perfectly. I really recommend this! (Tonight we had it with eggplant, leek and peppers)

Provided by Luschka

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 leeks, sliced
6 small carrots, cubed
6 small parsnips, cubed
4 sage sprigs
300 ml vegetable stock
142 ml double cream
1 tablespoon coarse grain mustard
salt and pepper
175 g self-raising flour
1/2 teaspoon salt
1/4 teaspoon cayenne
25 g butter
75 g mature cheddar cheese, finely grated
1 large egg
3 tablespoons milk

Steps:

  • Pre-heat the oven to 200C/400F/Gas 6. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 30 minutes until nicely browned.
  • Meanwhile, place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended. Beat together the egg and 2 tablespoons of the milk then add to the food processor. Pulse to form a smooth, soft dough.
  • Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of the hand. Brush the tops of the cobbles with the remaining milk, then scatter over the reserved cheese.
  • Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. Serve immediately.

Nutrition Facts : Calories 322.3, Fat 18, SaturatedFat 10.8, Cholesterol 87.2, Sodium 736.8, Carbohydrate 31.9, Fiber 2.7, Sugar 3.7, Protein 8.8

WINTER VEGETABLE COBBLER



Winter Vegetable Cobbler image

This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 turnip, peeled and cut into bite-size wedges
1 potato, peeled and diced (russet or baking)
1 celery root, peeled and diced (about 1 1/2 cups)
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth (or chicken broth if you are so inclined)
1 tablespoon cornstarch
1 teaspoon salt
fresh ground pepper
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
3/4 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees.
  • Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
  • In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
  • Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
  • Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.

AUNT FLORA'S SOUL VEGGIE COBBLER



Aunt Flora's Soul Veggie Cobbler image

This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch cobblers

Number Of Ingredients 14

4 cups chopped collard greens, tough stems removed
3 tablespoons olive oil
Coarse salt and freshly ground pepper
2 large ears corn
4 ribs celery, sliced 1/4 inch thick
1 teaspoon celery seeds
2 onions, chopped
1/2 cup plus 2 tablespoons unsalted butter
2 cups broccoli florets
2 cups chopped carrots
1 1/2 cups cauliflower florets
5 tablespoons all-purpose flour
2 teaspoons seasoned salt
Cobbler Crust

Steps:

  • Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
  • Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
  • In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
  • In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
  • Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.

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