Best 2 Root Vegetable Cobbler With Chive Biscuit Topping Recipes

Indulge in the culinary delight of a hearty and comforting Root Vegetable Cobbler with Chive Biscuit Topping. This delectable dish is a harmonious blend of tender root vegetables, nestled in a savory gravy, all enveloped in a golden-brown, flaky biscuit crust. The vibrant colors of the root vegetables, such as carrots, parsnips, and turnips, not only add visual appeal but also pack in an array of essential vitamins and minerals. The rich gravy, infused with herbs and spices, elevates the flavors of the vegetables, creating a symphony of savory goodness. The crowning glory of this cobbler is the chive biscuit topping, a perfect balance of buttery richness and herbaceous freshness. With its irresistible combination of textures and flavors, this Root Vegetable Cobbler with Chive Biscuit Topping is sure to warm your heart and satisfy your taste buds.

The article features two additional recipes that complement the main dish perfectly: a refreshing Chive Salad with Lemon-Poppy Seed Dressing and a luscious Mascarpone Cream with Roasted Grapes. The Chive Salad offers a light and tangy contrast to the richness of the cobbler, while the Mascarpone Cream with Roasted Grapes adds a touch of sweetness and sophistication to the meal.

Together, these recipes create a delightful culinary journey that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the goodness of root vegetables and the art of home cooking.

Here are our top 2 tried and tested recipes!

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Savory Cobbler with Cheddar Biscuit Topping image

Why should summer fruits have all the fun? A bounty of seasonal vegetables are baked under a blanket of biscuits, making the perfect dish for meatless Monday or to accompany meat or fish off the grill.

Provided by Food Network Kitchen

Time 2h15m

Yield 10 servings

Number Of Ingredients 23

Ingredients

1/4 cup olive oil
1 cup grated Parmesan
1/2 cup finely chopped fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced into 1/4-inch rounds
2 1/4 pounds ripe tomatoes (about 6 medium), sliced into 1/3-inch rounds
4 ears corn, kernels cut from cobs (about 4 cups)
1 medium yellow squash, sliced on the bias into 1/4-inch ovals
1 small yellow onion, sliced into 1/4-inch rounds
1 red bell pepper, sliced into 1/4-inch rings
1 medium zucchini, sliced on the bias into 1/4-inch ovals
2 1/2 cups all-purpose flour (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, very cold, plus 2 tablespoons, melted
6 ounces sharp yellow Cheddar, grated (about 1 1/2 cups)
3 scallions, thinly sliced
1 cup sour cream, very cold
3/4 cup milk, very cold

Steps:

For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

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:

Use fresh, seasonal root vegetables. This will ensure that your cobbler is packed with flavor.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Make sure the biscuit topping is fluffy and golden brown. This will give your cobbler a delicious, crispy crust.
Serve the cobbler warm with a dollop of sour cream or yogurt. This will help to balance out the sweetness of the vegetables.

Conclusion:

Root vegetable cobbler is a delicious, hearty, and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this cobbler is sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to enjoy root vegetables, give this cobbler a try!