IRISH VEGETABLE COBBLER
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
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.
SAVORY WINTER VEGETABLE COBBLER
A delicious, filling, savory cobbler loaded with vegetables. Topped with a soft cheesy biscuit to soak up all the flavorful juice!
Provided by Tricia
Categories Main Course Meatless Monday
Time 2h10m
Number Of Ingredients 22
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.
AUNT FLORA'S SOUL VEGGIE COBBLER
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch cobblers
Number Of Ingredients 14
Steps:
- Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
- Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
- In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
- In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
- Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.
IRISH VEGETABLE COBBLER
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
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
This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.
Provided by MarieRynr
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
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.
IRISH CODDLE
Home comfort food for the recession
Provided by helenb123
Time 2h
Yield Serves 4
Number Of Ingredients 9
Steps:
- Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole
- Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste
- Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
- Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)
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VEGETABLE COBBLER - EASY CHEESY VEGETARIAN
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4.8/5 (13)Category Main MealServings 4Total Time 1 hr
- Peel the onion, and chop it into a few chunks. Add it to the milk, along with a bay leaf and around 6 peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes (keep an eye on it, as milk has a tendency to boil over very quickly!).
- To make the white sauce, melt 2tbsp butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.
- Meanwhile, prepare the broccoli, green beans and peppers, and cook them in a steamer for around 8 minutes, until just tender. If you don't have a steamer, you can try resting a colander over a pan of boiling water and covering it with a lid. Or, you can just boil the vegetables for a few minutes instead.
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