Recipe: Winter Vegetable Cobbler

WINTER VEGETABLE COBBLER
"People get excited when they hear the name Winter Vegetable Cobbler, and nobody yet has been disappointed after making it."

1 turnip, peeled and cut into bite-size wedges
1 potato (russet or baking), peeled and diced
1 celery root, peeled and diced (about 1 1/2 cups)
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup chicken or vegetable broth
1 tablespoon cornstarch
1 teaspoon salt
Freshly ground pepper to taste
4 tablespoons (1/2 stick) butter
FOR THE COBBLER DOUGH:
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, chilled and cut into pieces
3/4 cup heavy cream

Preheat the oven to 325 degrees F.

Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.

In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the 4 tablespoons butter.

TO PREPARE THE COBBLER DOUGH:
Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed.

Gather the dough into a shaggy mass and knead 5 or 6 times.

Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4-inch thick. Place the dough on top of the vegetables.

TO BAKE:
Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer.

Makes 6 servings
Used by permission to Recipelink.com from Whitecap Books
Source: The Supper Book by Marion Cunningham