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.
Root Vegetable Cobbler
- 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
- 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
- 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.