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Roasted root cobbler

Calories per serving 335.

ingredients

serves 4
225 g (8 oz) carrots, cut into chunks
350 g (12 oz) swede, diced
350 g (12 oz) parsnips, diced
450 g (1 lb) leeks, sliced
150 ml (5 fl oz) vegetable stock
low fat cooking spray
295 g (10 oz) canned low fat condensed vegetable soup

for the cobbler

150 g (5 1/2 oz) self raising white flour plus
2 teaspoons for rolling
2 tablespoons chopped fresh parsley and chives
40 g (1 1/2 oz) polyunsaturated margarine
4 tablespoons low fat plain yogurt
1 tablespoon skimmed milk
a pinch of salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Mix together the carrots, swede, parsnips and leeks and arrange them in a non stick roasting tin. Pour in the stock and spray the vegetables with low fat cooking spray. Roast in the oven for 25 minutes.

2. Mix the canned soup with the vegetables and spoon the mixture into an ovenproof dish.

3. For the cobbler, sift the flour and stir in the herbs and seasoning. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Add the yogurt and enough cold water to make a soft dough.

4. Roll out the dough on a lightly floured surface to a thickness of about 1 cm (1/2 inch) and stamp out rounds with an 7 1/2 cm (3 inch) cutter Arrange them around the edge of the dish and brush with the milk.

5. Bake for 20-25 minutes until the cobbler topping is risen and golden.

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