Winter vegetable cobbler

 
                          Winter Vegetable Cobbler
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Veggies
                 Vegan                            Thanksgiving/Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    turnip, peeled, cut into bite-size wedges
    1                    potato (russet or baking) -- peeled & diced
    1                    celery root -- peeled & diced
    1                    onion -- coarsely chopped
    3                    carrots -- peeled & sliced
      1/2  cup           chopped parsley
    1      cup           vegetable broth
    2      tablespoons   cornstarch
    1      teaspoon      salt
                         freshly ground pepper
    4      tablespoons   butter or margarine
                         COBBLER DOUGH:
    1 3/4  cups          flour
    1      tablespoon    baking powder
      1/2  teaspoon      salt
    6      tablespoons   butter or margarine, chilled, cut -- into small pieces
      3/4  cup           cream (or use half&half or fat free
                         evap. milk or soy milk)
 
      Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-in
 ch deep 8-cup ovenproof baking dish (there should be about 6 cups of vegetables
 ).  In a small mixing bowl, blend the broth with the cornstarch, pour over the 
 vegetables, and mix well.  Add salt and pepper to taste and mix to blend.  Dot 
 the top of the vegetables with the butter.  Preheat oven to 350 degrees F.  
      Make the cobbler dough:  Mix flour, baking powder, and salt in a large mix
 ing bowl and stir with a fork to blend.  Drop the pieces of chilled butter into
  the flour mixture and rub quickly with your fingertips until the mixture resem
 bles coarse crumbs.  Using a fork, slowly stir in the cream until roughly mixed
 .  Gather the dough into a shaggy mass and knead five or six times.  Roll the d
 ough on a lightly floured board to 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 vegetable
 s.  Bake for 45-55 minutes until vegetables are cooked through and crust is bro
 wned.  Test vegetables for doneness with a knife tip or skewer.  Remove from ov
 en and let sit about 10 minutes.
 
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