Recipe: Winter White Cobbler (vegetarian main dish)

WINTER WHITE COBBLER

"Celeriac, or celery root, is likely to brown quickly, especially if prepped ahead of time. To prevent this problem, after dicing, put in a bowl of water with a splash of lemon juice or vinegar."

3 tablespoons butter
1 fennel bulb, core removed, thinly sliced
2 leeks, white part only, thinly sliced
1 pound turnip, peeled and diced
1 large celeriac, or celery root, peeled and diced
1 parsnip, peeled and diced
2 Yukon Gold potatoes, peeled and diced
2 cups vegetable stock
Salt, to taste
3/4 cup cream
1 tablespoon flour
FOR THE TOPPING:
1/2 cup milk
1 tablespoon melted butter
1 egg
1 cup flour
1/2 cup Parmesan
1 1/2 teaspoons baking powder
Kosher salt and freshly ground pepper (to taste)

In a large pot, heat 2 tablespoons of the butter over medium-high. Add the fennel and leeks and saute for 5 minutes until just soft.

Add the turnip, celeriac, parsnip, potatoes and stock and bring to a simmer. Cook for 10 minutes, until the vegetables are tender. Season to taste with salt.

Add the cream and bring to a low simmer.

In a bowl, mash together the remaining butter and the 1 tablespoon flour. Add to the vegetables, stirring well, and simmer for 5 minutes. Remove from the heat and cool slightly.

Preheat oven to 400 degrees F.

TO MAKE THE TOPPING:
Combine the milk, butter and egg, and mix well; set aside.

In a separate bowl, mix 1 cup flour, cheese, baking powder, and a pinch each of salt and pepper. Add the liquid ingredients and stir well.

Put the vegetables in a 10- to 12-cup baking dish (something that can be brought right to the table is preferable). The filling should reach about 2/3 of the way up the dish; any more than that and it could overflow during cooking. Drop spoonfuls of the cobbler dough over the top and spread to cover big gaps (the dough will expand as it bakes to fill the rest).

Bake in the oven for 25 minutes, until the top is nicely browned. Allow to cool for 10 minutes before serving.

Makes 8-10 servings
Source: Amanda Berne in the San Francisco Chronicle, November 21, 2007