Best Winter Vegetable Cobbler Recipes

WINTER VEGETABLE COBBLER

Steps:

• Preheat the oven to 325 degrees.
• Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
• In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
• Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
• Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.

CLARE'S WINTER VEGETABLE COBBLER

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.

VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large heavy stockpot over medium-low heat.
• Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
• Saute, stirring often, until the mixture is juicy, about 15 minutes.
• Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
• Place the pearl onions in the boiling water; blanch about 1 minute.
• Drain.
• Transfer onions to ice water.
• When cool, peel them.
• Set aside.
• Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
• Add the sweet potatoes and tomato paste.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Add the cauliflower and pearl onions.
• Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
• Strain the liquid from the vegetables into a large pot.
• Stir together the water and cornstarch.
• Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
• Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
• (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
• Bake about 30 minutes, or until the top is golden brown.
• CORNBREAD COBBLER TOPPING-------------.
• Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
• Work in the butter until incorporated.
• Mix in the milk until just moistened.
• Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.