Winter Veggie Cobbler
Makes
4
servings
A comforting vegetarian dish perfect to warm you up on a cold winter night.
Meal Type
Entrees
Diet Type
Vegetarian
Ingredients
Topping
2 cups your choice all-purpose flour
1 teaspoon sea salt
1 tablespoon and 1 teaspoon baking powder
6 tablespoons unsalted butter cut into small cubes
1 ½ cups whole milk or half buttermilk and milk
2 tablespoons mixed fresh herbs like thyme, marjoram or parsley, finely chopped
Veggies
3 tablespoons each olive oil and butter
1 white onion, chopped
1 large carrot cut into ½ inch rounds then quarters
1 medium-size celery root peeled and cut into 1-inch pieces
1 medium parsnip peeled and cut into ½ inch rounds
1 medium-size sweet potato cut into 1-inch dice
3 cloves garlic, minced
1 cup dry white wine
3 tablespoons tomato paste
2 ½ cups veggie stock
2 tablespoons fresh herbs like thyme, marjoram or parsley chopped fine
1 teaspoon sea salt
Black Pepper
2 cups your choice all-purpose flour
1 teaspoon sea salt
1 tablespoon and 1 teaspoon baking powder
6 tablespoons unsalted butter cut into small cubes
1 ½ cups whole milk or half buttermilk and milk
2 tablespoons mixed fresh herbs like thyme, marjoram or parsley, finely chopped
Veggies
3 tablespoons each olive oil and butter
1 white onion, chopped
1 large carrot cut into ½ inch rounds then quarters
1 medium-size celery root peeled and cut into 1-inch pieces
1 medium parsnip peeled and cut into ½ inch rounds
1 medium-size sweet potato cut into 1-inch dice
3 cloves garlic, minced
1 cup dry white wine
3 tablespoons tomato paste
2 ½ cups veggie stock
2 tablespoons fresh herbs like thyme, marjoram or parsley chopped fine
1 teaspoon sea salt
Black Pepper
1
Preheat the oven to 400˚F
2
Make topping first and let rest in the fridge while you make the veggie filling.
3
Topping
- Sift the dry ingredients together in a bowl.
- Cut in the cold butter until the mixture resembles a coarse meal.
- Add herbs and the milk. Mix very lightly with a spoon until the batter just holds together.
- Let rest in the fridge until you make the veggie filling.
4
Filling
- Heat half of the butter and half of the oil in a large sauté skillet. Add the onions, stir for a minute, then all the carrot and celery root. Brown well on several sides. Transfer veggies to a 9x13 baking pan.
- Heat the remaining butter and oil in the same skillet and add the parsnip and sweet potato. Saute until browned, then add the garlic and cook a few minutes longer. Remove from the baking pan.
- Return skillet to high heat and add the tomato paste, toasting until fragrant. Add the wine and veggie stock. Bring to a boil, scraping up all the browned bits in the skillet. Simmer at a lowered heat for a few minutes.
- Pour the liquid into the baking pan. Sprinkle with the herbs, sea salt, and pepper.
- Use a spoon to dot the surface of the vegetables with golf-ball sized dollops of the topping.
- Cover baking pan with foil and bake 25 minutes at 400˚F
- Remove foil, return dish to the oven and bake uncovered until the topping is browned about 25 minutes.
- Serve with sour cream and a sprinkling of fresh herbs.