Clares Winter Vegetable Cobbler Recipes

SAVORY WINTER VEGETABLE COBBLER

Steps:

• Preheat oven to 350°F.
• In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
• Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
• Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
• Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
• While the vegetables are in the oven prepare the biscuit topping.
• To prepare the biscuit topping:
• Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
• Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
• Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.

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.

IRISH VEGETABLE COBBLER

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.

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.

ROOT VEGETABLE COBBLER

Steps:

• Prepare the vegetables- peel and chop into 1 inch chunks.
• Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
• Simmer gently for 5 minutes then add the chopped vegetables.
• Simmer for 15 minutes.
• Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
• Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
• Mix to a stiff paste with some water and shape into balls.
• Place on top of the casserole for 20 minutes or until browned.