Vegetable Cobbler

Posted on | February 23, 2009 | No Comments

4 c. low-sodium chicken broth
2 tbs. coarse brown mustard
2 c. flour, divided
1 turnip, diced
2 med. russet potatoes, peeled and diced
4 large carrots, sliced
8 tbs. butter, divided
1 tbs. baking powder
1/2 c. chopped italian parsley
1 c. cream
salt & pepper

Preheat oven to 375 degrees F. In a large pot over medium heat, whisk flour into broth until blended. Add 2 tbs. of butter and mustard, blend. Add veggies, salt & pepper and simmer until the sauce thickens and veggies are partially cooked. Add to a 3 qt. casserole dish or two smaller ones so you can save the extra for future use.

In a separate bowl, mix flour, baking powder and some salt until blended. Cut in butter until the mixture resembles a coarse meal. Pour in cream, reserving about 4 tbs. or so and toss with a fork until all the flour is incorporated. Mix in chopped parsley. Spoon dollops of the dough over the veggies.

Bake for 35 minutes or until the top is nicely browned.

NOTES:

I don’t have an original recipe to link to because I can’t remember where I found it. I need to be better at using bookmarks in addition to sending something to print. It’s ok, I changed a little of the original anyway. I ended up using more cream that called for because the original 3/4 c. didn’t moisten all of the flour in the bowl. I think that using half and half or 1/4 cream and 3/4 milk would probably work just fine.

I’m not sure why there isn’t anything green in this. I almost added some celery but I wasn’t sure if it would fit (it wouldn’t have). If I get to make this again, I’d trade one of the potatoes for celery and a couple of parsnips if they’re available. This seems to lend itself to a lot of variation, doesn’t it? It’s also very filling and my oldest almost tried it because it smelled so good. Almost.

Category: Foodie Stuff
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