Root Vegetable Cobbler

root vegetable cobbler

Root Vegetable Cobbler

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This recipe is a delicious, easy way to use up extra root vegetables. It's also a great way to add some healthy vegetables to your family's diet.
Servings: 4
Calories: 605

Ingredients
 

  • 2 tbsp olive oil
  • 2 red onions peeled and cut into wedges
  • 1/2 butternut squash peeled and diced
  • 10 1/2 oz Swede peeled and diced
  • 10 1/2 oz carrots peeled and thickly sliced
  • 2 medium-sized leeks trimmed and sliced
  • 10 1/2 oz parsnips peeled and thickly sliced
  • 7 oz 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
  • 10 floz vegetable stock made from 1 cube
  • 10 floz can chopped tomatoes
  • 1 tbsp vegetable gravy granules

For the cobblers

  • 6 oz self-raising flour
  • 1/2 tsp cayenne pepper
  • 1 tsp finely chopped dried rosemary
  • 1 oz butter
  • 2 oz Parmesan cheese grated
  • 1 large egg
  • 6 tbsp milk plus a little extra for glazing

Instructions

  • 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.
  • 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.
  • 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
  • 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.
Calories: 605 kcal
Carbohydrates: 93 g
Protein: 19 g
Fat: 20g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 68 mg
Sodium: 849 mg
Potassium: 1713 mg
Fiber: 15 g
Sugar: 24 g
Vitamin A: 23964 IU
Vitamin C: 76 mg
Calcium: 415 mg
Iron: 5 mg
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