Best 2 Root Vegetable Cobbler Recipes

Root vegetable cobbler is a classic comfort food that is perfect for a cold night. It is made with a flaky crust and a hearty filling of root vegetables, such as carrots, potatoes, turnips, and parsnips. The vegetables are stewed in a savory sauce and then topped with a fluffy crust. The cobbler can be served with a dollop of sour cream or a sprinkle of fresh herbs. This article will provide you with the best recipes for root vegetable cobbler, so you can enjoy this delicious dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Root Vegetable Cobbler with Chive Biscuit Topping image

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

Ingredients

Filling
3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 14 1/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour
Biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk
*Dried porcinis are available at Italian markets and many supermarkets.

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

Root Vegetable Cobbler image

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

Ingredients

1 medium rutabaga (swede)
3 large carrots
2 parsnips
1 medium potato
2 -3 pints of chopped and skinned plum tomatoes
2 tablespoons red lentils
2 tablespoons virgin olive oil
3 cloves garlic
oregano
mixed herbs
4 ounces plain flour
1 ounce hard vegetable fat

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.

Tips:

Choose a variety of root vegetables to give your cobbler a colorful and flavorful mix.
Peel and cut the vegetables into uniform pieces so that they cook evenly.
If you don't have a cobbler dish, you can use a 9x13 inch baking dish instead.
To make a vegan cobbler, use a plant-based milk and butter substitute.
Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Root vegetable cobbler is a delicious and comforting dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its variety of flavors and textures, root vegetable cobbler is a dish that everyone will enjoy.

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