Winter Vegetable Cobbler
A couple of weeks ago I made a potpie from a recipe in the Harmony Valley Farms newsletter. I added chicken to the vegetables. It was very good, but definitely labor intensive. This recipe is quite easy and I think equally delicious. You could add chicken or other meat if you wish.
Winter Vegetable Cobbler
(adapted from Recipe Link)
1 turnip, peeled and cut into bite-size wedges (I used 1/2 of a gold turnip)
1 potato, peeled and diced (I used 2 potatoes)
1 celery root, peeled and diced (about 1 1/2 cups) or 1 1/2 cups chopped celery
1 onion, coarsely chopped (I used a handful of the little red cipollini onions from HVF)
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon salt
Freshly ground pepper to taste
4 tablespoons (1/2 stick) butter
1 tablespoon of any preferred herb or herb blend
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 used a 13x9x2-inch pan). You should have about 6-8 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.
Cobbler Dough
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, chilled and cut into pieces
3/4-1 cup heavy cream
Mix the flour, baking powder, and salt in a food processor (or bowl). Add the butter and blend until the mixture resembles coarse crumbs. Dumb into a bowl and 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. Its kind of a cross between pie crust and a biscuit dough, but quite easy to work with. 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.
Note: Any combination of winter root type vegetables would work fine in this dish. A good place to use up whatever you have available. Next time I would add additional herbs besides the parsley to give some added interest to the vegetables. I didn't have any celery root the last time I made this and used 3 stalks chopped celery which worked out fine.
If you want to speed up the baking time a bit, you could start precooking vegetables on top of the stove with the broth while you make the dough topping.
Winter Vegetable Cobbler
(adapted from Recipe Link)
1 turnip, peeled and cut into bite-size wedges (I used 1/2 of a gold turnip)
1 potato, peeled and diced (I used 2 potatoes)
1 celery root, peeled and diced (about 1 1/2 cups) or 1 1/2 cups chopped celery
1 onion, coarsely chopped (I used a handful of the little red cipollini onions from HVF)
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon salt
Freshly ground pepper to taste
4 tablespoons (1/2 stick) butter
1 tablespoon of any preferred herb or herb blend
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 used a 13x9x2-inch pan). You should have about 6-8 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.
Cobbler Dough
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, chilled and cut into pieces
3/4-1 cup heavy cream
Mix the flour, baking powder, and salt in a food processor (or bowl). Add the butter and blend until the mixture resembles coarse crumbs. Dumb into a bowl and 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. Its kind of a cross between pie crust and a biscuit dough, but quite easy to work with. 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.
Note: Any combination of winter root type vegetables would work fine in this dish. A good place to use up whatever you have available. Next time I would add additional herbs besides the parsley to give some added interest to the vegetables. I didn't have any celery root the last time I made this and used 3 stalks chopped celery which worked out fine.
If you want to speed up the baking time a bit, you could start precooking vegetables on top of the stove with the broth while you make the dough topping.
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