Best 2 Root Vegetable Cobbler Recipes

Indulge in a culinary journey with our delightful Root Vegetable Cobbler, a symphony of earthy flavors and wholesome goodness. This savory dish features a medley of root vegetables, nestled in a blanket of golden brown cobbler crust. Each bite offers a burst of natural sweetness, perfectly complemented by aromatic herbs and a hint of tangy cheese. Whether you're looking for a satisfying vegetarian main course or a delectable side dish, this recipe has you covered. We've also included a tempting collection of additional recipes to tantalize your taste buds, including a hearty Lentil Shepherd's Pie, a creamy Pumpkin and Leek Risotto, and a refreshing Quinoa and Roasted Vegetable Salad. Get ready to embark on a culinary adventure that celebrates the beauty of root vegetables and the art of home cooking.

Here are our top 2 tried and tested recipes!

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:

Select the freshest root vegetables: Choose firm, brightly colored vegetables without blemishes or bruises.
Peel and cut the vegetables evenly: This ensures they cook evenly in the cobbler.
Roast the vegetables before adding them to the cobbler: This caramelizes them and enhances their flavor.
Make sure the cobbler topping is golden brown before serving: This indicates that the cobbler is cooked through.
Serve the cobbler warm with a scoop of ice cream or whipped cream: This adds a delicious contrast to the warm, savory flavors of the cobbler.

Conclusion:

Root vegetable cobbler is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and herbs, and it's also a good source of fiber and nutrients. With its hearty filling and flaky crust, this cobbler is sure to be a hit with the whole family.

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