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Savory Winter Vegetable Cobbler

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A cozy vegetarian cobbler filled with tender winter vegetables in a creamy herb-infused sauce and topped with fluffy golden biscuits. This hearty cold-weather dish makes a comforting and satisfying dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium parsnips, diced
  • 1 medium sweet potato, peeled and diced
  • 2 cups butternut squash, peeled and diced
  • 8 oz mushrooms, sliced
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 3 cups vegetable broth
  • 1 cup milk or cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour, for the biscuit topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt, for the biscuit topping
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup milk or buttermilk
  • 1/2 cup shredded cheddar cheese, optional
  • 1 teaspoon fresh thyme, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, parsnips, and celery and cook for several minutes until they begin to soften.
  3. Add the mushrooms, sweet potato, butternut squash, and garlic. Continue cooking until the mushrooms soften and the garlic becomes fragrant.
  4. Sprinkle 1/4 cup flour over the vegetables and stir until evenly coated. Cook for about 1 minute, then gradually stir in the vegetable broth.
  5. Add the milk or cream, thyme, rosemary, salt, and black pepper. Simmer gently until the sauce begins to thicken and the vegetables are almost tender.
  6. Stir in the frozen peas and remove the filling from the heat. Transfer to the prepared baking dish if the skillet is not oven-safe.
  7. For the biscuit topping, combine 2 cups flour, baking powder, and 1/2 teaspoon salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  8. Stir in the milk or buttermilk just until a soft dough forms. Fold in the optional shredded cheddar and fresh thyme if using.
  9. Drop spoonfuls of biscuit dough evenly over the vegetable filling, leaving a little space between each portion for steam to escape.
  10. Bake for 25–30 minutes, or until the filling is bubbling and the biscuits are puffed, cooked through, and golden brown.
  11. Let the cobbler rest for about 10 minutes before serving so the filling can thicken slightly.

Notes

  • Add chickpeas, cannellini beans, or cooked lentils to the filling for extra protein.
  • Rutabaga, turnips, potatoes, Brussels sprouts, cauliflower, or leeks can be substituted for or added to the vegetables.
  • Cut firm root vegetables into relatively small, evenly sized pieces so they become tender at approximately the same time.
  • For a richer filling, use heavy cream. For a lighter version, use milk with vegetable broth.
  • Add shredded cheddar or Parmesan to the biscuit dough for a richer topping.
  • Sage can be added with the rosemary and thyme, and a small amount of Dijon mustard can be stirred into the sauce for extra tanginess.
  • For a vegan version, use plant-based milk, vegan butter, and dairy-free cheese or omit the cheese.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat at 350°F (175°C) for the best biscuit texture.
  • To prepare ahead, make and refrigerate the vegetable filling separately, then prepare and add the biscuit topping shortly before baking.

Nutrition

Find it online: https://thefamilycooking.com/savory-winter-vegetable-cobbler/