Post by MarieAlice on Apr 16, 2003 9:02:00 GMT -6
Vegetable Cobbler
1 turnip (rutabaga) peeled, cut into bite size wedges
1 large potato (russet or baking) peel and dice
1 celery root, peel and dice
1 onion, peel and coarsly chop
3 carrots, peel and slice
1/2 cup chopped parsley
1 cup chicken broth
1 TBS cornstarch
1 tsp salt
fresh ground pepper to taste
4 TBS butter
Cobbler Dough:
1 3/4 cup flour1 TBS baking powder
1/2 tsp salt
6 TBS butter chilled and cut into pieces
3/4 cup heavy cream
Heat oven to 325*F. Put all vegs in a 13X9X2 2"deep pan. Blend together cornstarch. Pour over vegetables and mix well. Add salt and pepper. Mix to blend. Dot with butter.
For cobbler dough, mix together flour, baking powder, salt. Cut in butter. Stir in cream with fork. Knead 5 to 6 times. Roll out to fit on top. Place on top of vegetables. Bake 55 to 60 minutes. Til vegetables are tender and dish is browned nicely. Serve hot.
1 turnip (rutabaga) peeled, cut into bite size wedges
1 large potato (russet or baking) peel and dice
1 celery root, peel and dice
1 onion, peel and coarsly chop
3 carrots, peel and slice
1/2 cup chopped parsley
1 cup chicken broth
1 TBS cornstarch
1 tsp salt
fresh ground pepper to taste
4 TBS butter
Cobbler Dough:
1 3/4 cup flour1 TBS baking powder
1/2 tsp salt
6 TBS butter chilled and cut into pieces
3/4 cup heavy cream
Heat oven to 325*F. Put all vegs in a 13X9X2 2"deep pan. Blend together cornstarch. Pour over vegetables and mix well. Add salt and pepper. Mix to blend. Dot with butter.
For cobbler dough, mix together flour, baking powder, salt. Cut in butter. Stir in cream with fork. Knead 5 to 6 times. Roll out to fit on top. Place on top of vegetables. Bake 55 to 60 minutes. Til vegetables are tender and dish is browned nicely. Serve hot.