Best 2 Veggie Cobbler Recipes

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Indulge in a symphony of flavors with our tantalizing Veggie Cobbler, a culinary masterpiece that seamlessly blends the goodness of fresh vegetables, aromatic herbs, and a flaky, golden-brown crust. This delightful dish is not just a feast for the taste buds but also a visual spectacle, sure to impress family and friends during gatherings or cozy weeknight dinners. Our collection of recipes caters to diverse dietary preferences, offering a classic version brimming with seasonal vegetables, a vegan rendition bursting with plant-based goodness, and a gluten-free alternative that ensures everyone can savor this comforting dish. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can effortlessly create this culinary delight.

Let's cook with our recipes!

AUNT FLORA'S SOUL VEGGIE COBBLER



Aunt Flora's Soul Veggie Cobbler image

This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch cobblers

Number Of Ingredients 14

4 cups chopped collard greens, tough stems removed
3 tablespoons olive oil
Coarse salt and freshly ground pepper
2 large ears corn
4 ribs celery, sliced 1/4 inch thick
1 teaspoon celery seeds
2 onions, chopped
1/2 cup plus 2 tablespoons unsalted butter
2 cups broccoli florets
2 cups chopped carrots
1 1/2 cups cauliflower florets
5 tablespoons all-purpose flour
2 teaspoons seasoned salt
Cobbler Crust

Steps:

  • Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
  • Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
  • In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
  • In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
  • Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.

VEGGIE COBBLER



Veggie Cobbler image

Delicious and healthy one dish veggie entree from Family Fun magazine. We really enjoyed this - I ended up using almond milk instead of cow's milk because it was on hand.

Provided by jesst

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 25

1 large baking potato, peeled and cut into 3/4 inch dice
1 1/2 cups peeled and thinly sliced carrots
1 1/2 cups frozen peas
1/2 cup broccoli floret
1/2 cup frozen corn kernels
1/2 cup butternut squash, diced
3 1/2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
1 1/2 cups sliced mushrooms
3 tablespoons flour
1/4 vegetable bouillon cubes dissolved in 1 1/4 c water
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1/2 teaspoon celery seed
1/3 cup grated parmesan cheese
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg, slightly beaten
1 tablspoon oil

Steps:

  • Preheat oven to 400. Place potato, carrots, peas, broccoli, corn, and squash in a medium pot and fill it with enough water to cover the vegetables plus one inch. Lighly salt the water, bring it to a boil. Then allow the vegetables to continue boiling for 4 minutes. Drain and rinse with cold water and set them aside.
  • Melt butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and saute them until soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and stir until sauce thickens, about 4 minutes.
  • Add vegetables to the sauce and stir well. Add more salt and pepper if desired, and stir in Parmesan. Bring filling to a summer. Thin it with water if it becomes thicker than potato soup. Transfer the filling to a casserole dish.
  • Make the corn bread topping. In a medium bowl, whisk together cornmeal, sugar, baking powder, and salt. Add milk, egg, and oil and stir until evenly blended. Spread the batter over the filling in the casserole dish. Bake until the top is golden brown and sides are bubbly, about 25 minutes.

Tips:

  • Choose the right vegetables: For the best results, use a variety of vegetables that are in season and have a good balance of flavors. Some good options include carrots, celery, onions, potatoes, green beans, and corn.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of a bite to them. Overcooking will make them mushy and bland.
  • Use a good quality crust: The crust is an important part of any cobbler, so it's worth taking the time to make a good one. If you're short on time, you can use a store-bought crust, but a homemade crust will always be better.
  • Don't be afraid to experiment: There are many different ways to make a veggie cobbler, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!

Conclusion:

Veggie cobbler is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a relatively inexpensive meal to make. With so many different variations to choose from, there's sure to be a veggie cobbler recipe that everyone will love.

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