Root Vegetable Cobbler Recipe

I told you I was working on a recipe for my farmers market finds. Even though the weather is sunny and way too dry I felt like making something hearty for dinner. The key to this is to use a bunch of different root vegetables. Love sweet potatoes? Go on ahead! What really matters is having about 6 cups of cubed root vegetables.

The biscuits on top make it a one dish meal. So very easy to clean up and you don’t really have to think about sides. It is all taken care of!

Print Recipe

Root Vegetable Cobbler

Ingredients

• 3 parsnips peeled and cut into bite-size wedges
• 1 potato peeled and diced
• 1 celery root peeled and diced (about 1 1/2 cups)
• 1 carrot peeled and sliced
• 1 cup vegetable broth
• 1 tsp cornstarch
• 1 Tbsp sage
• 1 Tbsp marjoram
• 1 tsp salt fresh ground pepper
• 4 Tbsp margarine

Cobbler Dough!

• 2 cups unbleached white flour
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 6 Tbsp melted margarine
• 1 cup unsweetened almond milk mixed with 1 tsp apple cider vinegar

Instructions

• Preheat oven to 400F. Lightly oil a 9 x 13 casserole dish.
• Put the vegetables into the baking dish You should have about 6 cups of vegetables.
• In a small mixing bowl, blend the broth with the cornstarch and spices. Pour over the vegetables and mix well. Dot the top of the vegetables with the margarine.
• In a mixing bowl, sift together flour, salt, baking powder and baking soda.
• In a separate bowl mix together the melted butter and almond milk/apple cider vinegar mixture.
• Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in equal mounds.
• Bake for 30-45 minutes or until a knife inserted into the center of a biscuit comes out clean and vegetables are tender. Serve immediately.