ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING
Categories Herb Mushroom Potato Vegetable Side Bake Vegetarian Lunch Casserole/Gratin Pea Root Vegetable Turnip Winter Chive Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For filling:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
- For biscuit topping:
- Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
- Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.
ROOT VEGETABLE COBBLER
Make and share this Root Vegetable Cobbler recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the vegetables- peel and chop into 1 inch chunks.
- Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
- Simmer gently for 5 minutes then add the chopped vegetables.
- Simmer for 15 minutes.
- Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
- Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
- Mix to a stiff paste with some water and shape into balls.
- Place on top of the casserole for 20 minutes or until browned.
ROOT VEGETABLE COBBLER
This recipe is a delicious, easy way to use up extra root vegetables. It's also a great way to add some healthy vegetables to your family's diet.
Provided by Cook It Simply
Categories Mixed vegetable recipes Vegetable Dishes
Number Of Ingredients 22
Steps:
- Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a flame-proof casserole dish and add the onions, butternut squash, Swede, carrots, leeks, parsnips, beetroot, celery, caraway seeds and garlic. Fry over a high heat, stirring, for 5 minutes, then add the purée, stock and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes. Stir in the gravy granules and cook, stirring, until the liquid thickens a little.
- Meanwhile, to make the cobblers, sift the flour into a mixing bowl with the pepper and stir in the rosemary. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs, then stir in the Parmesan.
- Beat together the egg and milk, then gradually add to the dry ingredients. mixing to make a soft dough. Roll out to 2 cm/3/4 in thick on a lightly floured surface and stamp out 8 to 9 rounds, using a 5 cm/2 in pastry cutter
- Arrange the scones around the edge of the casserole, brush the tops with milk and bake for 20 to 25 minutes, or until the scones have risen and turned golden. Serve immediately.
Nutrition Facts : Calories 605 kcal, Carbohydrate 93 g, Protein 19 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 68 mg, Sodium 849 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHEF JOHN'S ROOT VEGETABLE GRATIN
I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Provided by Chef John
Categories Side Dish Vegetables
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
- Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
- Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
- Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
- Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
- Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
- Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
- Remove from the oven and let rest for 20 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g
WINTER VEGETABLE COBBLER
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
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.
EASY FRUIT COBBLER
This cobbler can be made with peaches, apples, cherries, or berries.
Provided by Rosemarie Reeher
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
- Blend together flour, baking powder, sugar, and milk.
- Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 34 g, Cholesterol 17.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 173.7 mg, Sugar 21.8 g
VEGETABLE COBBLER
This recipe is great! Even my kids loved it! This is great as a quick weeknight dinner, or a lunch dish! Pairs really well with red wine and fettuccine Alfredo, too.
Provided by Addie Amster
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate.
- Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat.
- Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the "cobbler" with remaining butter. Cut several slits in the top pastry.
- Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 23.3 g, Cholesterol 24.4 mg, Fat 21.3 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 8.8 g, Sodium 1199 mg, Sugar 1.8 g
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