Root Vegetable Cobbler


serves 4
2 tbsp olive oil
2 red onions, peeled and cut into wedges
1/2 butternut squash, peeled and diced
300 g Swede, peeled and diced
300 g carrots, peeled and thickly sliced
2 medium-sized leeks, trimmed and sliced
300 g parsnips, peeled and thickly sliced
200 g long-life beetroot, quartered
2 celery stalks, trimmed and sliced
1 tsp caraway seeds
2 cloves garlic, peeled and crushed
3 tbsp sun-dried tomato purée
300 ml vegetable stock, made from 1 cube
300 ml can chopped tomatoes
1 tbsp vegetable gravy granules

For the cobblers
175 g self-raising flour
1/2 tsp cayenne pepper
1 tsp finely chopped dried rosemary
25 g butter
50 g Parmesan cheese, grated
1 large egg
6 tbsp milk (plus a little extra for glazing)


1. Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a flame-proof casserole dish and add the onions, butternut squash, Swede, carrots, leeks, parsnips, beetroot, celery, caraway seeds and garlic. Fry over a high heat, stirring, for 5 minutes, then add the purée, stock and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes. Stir in the gravy granules and cook, stirring, until the liquid thickens a little.

2. Meanwhile, to make the cobblers, sift the flour into a mixing bowl with the pepper and stir in the rosemary. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs, then stir in the Parmesan.

3. Beat together the egg and milk, then gradually add to the dry ingredients. mixing to make a soft dough. Roll out to 2 cm/3/4 in thick on a lightly floured surface and stamp out 8 to 9 rounds, using a 5 cm/2 in pastry cutter

4. Arrange the scones around the edge of the casserole, brush the tops with milk and bake for 20 to 25 minutes, or until the scones have risen and turned golden. Serve immediately.

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