Irish Vegetable Cobbler
"Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. I have used parsnips in place of the carrots, also. I recently doubled the recipe for a potluck and started it in a very large Dutch oven and transferred it to a large deep baking dish and then topped it with the biscuits."
- Ready In:
- 1hr 15mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 garlic clove, peeled and crushed
- 8 small onions, peeled and halved
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 3⁄4 cups rutabagas, peeled and chopped
- 1⁄2 head cauliflower, broken into florets
- 3 cups mushrooms, sliced
- 1 2⁄3 cups canned tomatoes, diced
- 1⁄4 cup red lentil
- 2 tablespoons cornstarch
- 1 -4 tablespoon water
- 1 1⁄4 cups vegetable broth
- 2 teaspoons Tabasco sauce
- 2 teaspoons fresh oregano, chopped
- salt and pepper, to taste
-
Cobbler Topping
- 1 3⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 2 teaspoons fresh oregano, chopped
- 1 egg, lightly beaten
- 2⁄3 cup milk
directions
- Preheat oven to 350°F.
- Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
- Add mushrooms, tomatoes and lentils.
- Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
- Cover the casserole and transfer to preheated oven. Bake 20 minutes.
- To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
- Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
- Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese.
- Return to oven and bake 10-12 minutes, or until topping is golden brown.
- Serve.
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Reviews
-
Very delicious, tasty and filling!! The kids loved it!! Great for winter, comfort food. -
I'm not gonna lie, I found this recipe to be a lot of work, but I'm really glad I made it. The end result was delicious and hearty, without being heavy. The biscuits turned out so light and fluffy and really added that special touch to the recipe. The only changes I made were using a med. onion, chopped, adding a little bit more hot sauce and using pepper jack and cheddar in the biscuits.Thanks for sharing this unique and delicious recipe. -
I made the full recipe, loved it and served it to a friend who really enjoyed it too. He took some to his home and dropped some off at a friends too. Yummy, and this was my first time cooking with rutabaga. Thanks! Made for PRMR game.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
