Vegetable Cobbler

The past few weeks have been a little hectic. Being young like I am means that everything is up in the air right now - where I'll live in the...
The past few weeks have been a little hectic. Being young like I am means that everything is up in the air right now - where I'll live in the...

The past few weeks have been a little hectic. Being young like I am means that everything is up in the air right now – where I’ll live in the next few months, what I’ll end up doing at school, where I’ll end up working next year, and what I’ll end up doing after school. It is simultaneously stressful and exciting. Sometimes I wish I could just fast-forward myself to the future when everything is stable but I know that the journey to that point will probably be one of the most important in my life. In the spirit of November and Thanksgiving, I’d like to illustrate my appreciation for this blog. Without it I feel I would still be unfocused and confused with what I want to do with my life. No matter how stressful life gets I can always sit down at the computer and just work on something that feels special and worthy. Sometimes you just need to work hard to feel better, to feel like you’re actually going somewhere and not just sitting idle while the world passes you by.
Speaking of working hard… this recipe is a laborious one. I usually like the feature quick & easy recipes but sometimes an occasional special treat is needed. I’d like to scratch out the phrase “cleanliness is next to godliness” and replace it with “vegetable-ness is next to godliness” because your kitchen probably won’t be very clean by the time you finish this dish. But you will have consumed your daily serving of vegetables, and so will your family.
Recipe Rundown
Taste: Rich, savory, and very satisfying.
Texture: A chunky array of tender vegetables suspended in a thick stew sauce. My favorite textures were of the potatoes and butternut squash (which I substituted for the sweet potato). 

Ease: To be honest this recipe requires a lot of prep work and a long time at the stove. It also dirties a few more dishes than I would have preferred. Definitely not something I’d make on a regular basis or for a weeknight dinner.
Appearance: Who wouldn’t love the golden brown, herb flecked cobbler topping covering a rainbow to stewed vegetables?
Pros: Interesting twist on a typically sweet recipe. Great way to get in your daily servings of veggies without feeling like Bugs Bunny. Easier than Pot Pie. The leftovers are pretty great too.
Cons: Laborious and time consuming.
Would I make this again? Maybe for a Sunday night meatless meal.

Vegetable Cobbler 
Serves 6
From Ezra Pound Cake who adapted from “Moosewood Restaurant New Classics”

Feel free to substitute the vegetables in the recipe for your favorites – sliced celery, cut-up asparagus spears, diced red bell pepper, diced butternut squash, cut-up green beans, anything you’d like.
  • 1 tablespoon vegetable oil (or butter)
  • 1 1/2 cups coarsely chopped onions
  • 1 fennel bulb, core removed, thinly sliced (optional)
  • 2 or 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 to 2 teaspoons dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 4 to 5 cups sliced mushrooms
  • 1 tablespoon Dijon mustard
  • 2 cups peeled and chopped sweet potatoes (I used butternut squash)
  • 2 cups chopped potatoes
  • 2 cups peeled and chopped carrots
  • 1/2 teaspoon ground black pepper
  • 3 cups water or vegetable stock
  • 3 tablespoons cornstarch dissolved in 1/2 cup cold water
  • 1 cup fresh or frozen green peas (I omitted these)
  • 1 cup fresh or frozen corn kernels
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • Dash of hot sauce (optional)

Biscuit Topping:

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons melted butter
  • 1 cup buttermilk or plain yogurt
  • 1 teaspoon chopped fresh thyme (or any herb you have on hand)

1. Preheat the oven to 400 degrees F. Lightly oil a 9 X 13-inch baking dish.

2. Warm the oil in a Dutch oven or soup pot. Add the onions, fennel and garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally.

3. Add the salt, thyme, crushed red pepper flakes, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes.

4. Add the sweet potato, white potato, carrot, black pepper and water or stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.

5. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Taste and adjust the seasonings, if needed. (You can also add a dash of hot sauce.)

6. Pour the vegetables into the prepared baking dish, and set aside.

7. In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.

8. Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the dill over the dough.

9. Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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    1. #
      claire — November 5, 2010 at 3:07 am

      tessa, trust me i have been there… i graduated in 2009 and felt the exact same! just know that it will all work out and in the end, as long as you are happy that is all that matters! best of luck and keep cooking!

    2. #
      Vegolicious — November 5, 2010 at 9:06 am

      I love this cobbler. So full of flavour.

      I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

    3. #
      Medifast Coupon Code — November 5, 2010 at 2:17 pm

      Nice vegetable cobbler recipe, so full of everything, going to be really really good.
      What do you think my chances are of telling the kids it is a fruit cobbler (they love them).

    4. #
      Tessa — November 5, 2010 at 3:16 pm

      Claire- Thanks for the kind words and advice 🙂

      Vegolicious- Thank you! And submitting my photo and a link to your gallery would be great.

      Medifast- Lol maybe you can tell them it is a “surprise” cobbler 😉

    5. #
      Mary — November 5, 2010 at 5:57 pm

      Everything will work out, Tessa… it always does 🙂 Unfortunately, it just does in its own time :\

      This looks delicious! I can't wait to try it out!

      Mary xo
      Delightful Bitefuls

    6. #
      Ellie (Almost Bourdain) — November 7, 2010 at 9:24 pm

      Such a sou warming dish. Love it! Thanks for sharing.


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