Best Irish Vegetable Cobbler Recipes

IRISH VEGETABLE COBBLER

Irish Vegetable Cobbler image

Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. I have used parsnips in place of the carrots, also. I recently doubled the recipe for a potluck and started it in a very large Dutch oven and transferred it to a large deep baking dish and then topped it with the biscuits.

Provided by Outta Here

Categories Cauliflower

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 tablespoon olive oil
1 garlic clove, peeled and crushed
8 small onions, peeled and halved
2 stalks celery, sliced
2 carrots, peeled and sliced
1 3/4 cups rutabagas, peeled and chopped
1/2 head cauliflower, broken into florets
3 cups mushrooms, sliced
1 2/3 cups canned tomatoes, diced
1/4 cup red lentil
2 tablespoons cornstarch
1 -4 tablespoon water
1 1/4 cups vegetable broth
2 teaspoons Tabasco sauce
2 teaspoons fresh oregano, chopped
salt and pepper, to taste
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
2 teaspoons fresh oregano, chopped
1 egg, lightly beaten
2/3 cup milk

Steps:

Preheat oven to 350°F.
Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
Add mushrooms, tomatoes and lentils.
Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
Cover the casserole and transfer to preheated oven. Bake 20 minutes.
To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese.
Return to oven and bake 10-12 minutes, or until topping is golden brown.
Serve.

IRISH VEGETABLE COBBLER

Irish Vegetable Cobbler image

Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. Makes a great potluck dish. Doubles easily. You can start it in a Dutch oven and transfer it to a casserole for baking.

Provided by Mikekey *

Categories Casseroles

Time 1h25m

Number Of Ingredients 25

Ingredients

1 Tbsp olive oil
1 clove garlic, peeled and minced
8 small boiling onions, peeled and halved
2 stalk(s) celery, sliced
2 carrots, peeled and sliced (or parsnips)
1 3/4 c rutabagas, peeled and chopped
1/2 head cauliflower, broken into florets
3 c sliced mushrooms
14 1/2 oz diced tomatoes, canned
1/4 c red lentils
2 Tbsp cornstarch
1-4 Tbsp water
1 1/4 c vegetable broth
2 tsp tabasco sauce
2 tsp fresh oregano, chopped
salt and pepper, to taste
COBBLER TOPPING
1 3/4 c all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
4 Tbsp unsalted butter, cold
1 c shredded sharp cheddar cheese
2 tsp fresh oregano, chopped
1 large egg, lightly beaten
2/3 c milk

Steps:

1. Preheat oven to 350°F.
2. Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots (or parsnips), rutabaga and cauliflower and cook another 2-3 minutes.
3. Add mushrooms, tomatoes and lentils.
4. Mix together the cornstarch and water and stir into the casserole with the broth, Tabasco and oregano. Season with salt and pepper.
5. Cover the casserole and transfer to preheated oven. Bake 20 minutes.
6. To make the topping Sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
7. Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
8. Remove dish from oven and increase oven temperature to 400°F.
9. Arrange the dough circles over top of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown.

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