CLARE'S WINTER VEGETABLE COBBLER
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
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
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Adil Altaf
[email protected]I'm allergic to gluten, so I used a gluten-free flour blend to make the crust. It turned out just as good as the regular crust.
Smith Gautam
[email protected]This cobbler is a great way to get your kids to eat their vegetables. My kids loved it, and they didn't even realize they were eating healthy.
Jeffrey Sidelinker
[email protected]I'm not a vegetarian, but I really enjoyed this cobbler. The vegetables were roasted to perfection, and the crust was flaky and golden brown.
Joe Howard
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit. I love that it's so easy to make, and it's a great way to use up leftover vegetables.
Ahsankhanofficial
[email protected]I followed the recipe exactly, but my cobbler turned out dry and crumbly. I'm not sure what went wrong.
MIRZA ALAMIN
[email protected]This is the best vegetable cobbler I've ever had! The crust is flaky and buttery, and the vegetables are perfectly tender.
Lokesh Joshi
[email protected]I made this cobbler for a potluck, and it was a huge success. Everyone loved it, and I got lots of requests for the recipe.
James Jims
[email protected]This dish was a bit too sweet for my taste, but otherwise it was very good. I think I'll try using less sugar next time.
Natanael diaz
[email protected]I'm not usually a fan of vegetable cobblers, but this one changed my mind. The flavors were well-balanced, and the crust was perfectly crisp. I'll definitely be making this again.
Gary Burross
[email protected]This cobbler was an absolute delight! The vegetables were perfectly roasted, and the crust was flaky and golden brown. I served it with a side of mashed potatoes and gravy, and it was a hit with the whole family.