Tuesday, January 30, 2007
Winter Vegetable Cobbler
Ingredient -- Preparation Method 1 turnip, peeled, cut into bite-size wedges 1 potato (russet or baking) -- peeled & diced 1 celery root -- peeled & diced 1 onion -- coarsely chopped 3 carrots -- peeled & sliced 1/2 cup chopped parsley 1 cup vegetable broth 2 tablespoons cornstarch 1 teaspoon salt freshly ground pepper 4 tablespoons butter or margarine COBBLER DOUGH: 1 3/4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons butter or margarine, chilled, cut -- into small pieces 3/4 cup cream (or use half&half or fat free evap. milk or soy milk) Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-in ch deep 8-cup ovenproof baking dish (there should be about 6 cups of vegetables ). In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste and mix to blend. Dot the top of the vegetables with the butter. Preheat oven to 350 degrees F. Make the cobbler dough: Mix flour, baking powder, and salt in a large mix ing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resem bles coarse crumbs. Using a fork, slowly stir in the cream until roughly mixed . Gather the dough into a shaggy mass and knead five or six times. Roll the d ough on a lightly floured board to 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 vegetable s. Bake for 45-55 minutes until vegetables are cooked through and crust is bro wned. Test vegetables for doneness with a knife tip or skewer. Remove from ov en and let sit about 10 minutes. -------------------- |
