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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

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


  • 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.