Savory Winter Vegetable Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING



Savory Cobbler with Cheddar Biscuit Topping image

Why should summer fruits have all the fun? A bounty of seasonal vegetables are baked under a blanket of biscuits, making the perfect dish for meatless Monday or to accompany meat or fish off the grill.

Provided by Food Network Kitchen

Time 2h15m

Yield 10 servings

Number Of Ingredients 23

1/4 cup olive oil
1 cup grated Parmesan
1/2 cup finely chopped fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced into 1/4-inch rounds
2 1/4 pounds ripe tomatoes (about 6 medium), sliced into 1/3-inch rounds
4 ears corn, kernels cut from cobs (about 4 cups)
1 medium yellow squash, sliced on the bias into 1/4-inch ovals
1 small yellow onion, sliced into 1/4-inch rounds
1 red bell pepper, sliced into 1/4-inch rings
1 medium zucchini, sliced on the bias into 1/4-inch ovals
2 1/2 cups all-purpose flour (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, very cold, plus 2 tablespoons, melted
6 ounces sharp yellow Cheddar, grated (about 1 1/2 cups)
3 scallions, thinly sliced
1 cup sour cream, very cold
3/4 cup milk, very cold

Steps:

  • For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
  • Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
  • Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
  • For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
  • Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

SAVORY WINTER VEGETABLE COBBLER



Savory Winter Vegetable Cobbler image

A delicious, filling, savory cobbler loaded with vegetables. Topped with a soft cheesy biscuit to soak up all the flavorful juice!

Provided by Tricia

Categories     Main Course     Meatless Monday

Time 2h10m

Number Of Ingredients 22

3 tablespoons cornstarch
1 ½ cups vegetable broth
1 tablespoon hot sauce ((I like Cholula))
2 tablespoons olive oil
1 onion (large, rough chopped)
1 garlic (clove, minced)
2 stalks celery (sliced)
2 carrots (medium, peeled and sliced)
2 cups butternut squash (cut into ½ inch pieces)
2 cups cauliflower florets
12 ounces mushrooms (sliced)
14.5 ounce diced tomatoes (canned, low salt)
2 teaspoons fresh thyme leaves ((or 1 teaspoon dried) plus extra springs for garnish)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons granulated sugar
2 teaspoons fresh thyme (or 1 teaspoon dried)
8 tablespoons unsalted butter (sliced thin)
1 cup shredded cheddar cheese (plus extra for topping biscuits after baking)
1 cup whole milk (plus extra for brushing on top of biscuits before baking)

Steps:

  • Preheat oven to 350°F.
  • In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
  • Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
  • Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
  • Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
  • While the vegetables are in the oven prepare the biscuit topping.
  • To prepare the biscuit topping:
  • Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
  • Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
  • Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.

WINTER VEGETABLE COBBLER



Winter Vegetable Cobbler image

This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 turnip, peeled and cut into bite-size wedges
1 potato, peeled and diced (russet or baking)
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 vegetable broth (or chicken broth if you are so inclined)
1 tablespoon cornstarch
1 teaspoon salt
fresh ground pepper
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
3/4 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees.
  • 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 butter.
  • 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. 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. Remove from the oven and serve hot.

More about "savory winter vegetable cobbler recipes"

SAVORY WINTER VEGETABLE COBBLER FROM ANAVIV’S TABLE
savory-winter-vegetable-cobbler-from-anavivs-table image
2018-11-11 Preheat oven to 350°. Place filling ingredients in a large bowl and toss to coat in the olive oil, adding salt and pepper to taste. Spread out on a …
From edibleeastbay.com
Estimated Reading Time 50 secs


SAVORY VEGETABLE COBBLER - VEGETARIAN 'VENTURES
savory-vegetable-cobbler-vegetarian-ventures image
2012-08-07 In a large skillet, heat the butter and oil over medium. Add the onion and garlic and cook for five minutes. Add in the squash and bell peppers and cook until everything is soft and begins to brown. Season with salt and pepper …
From vegetarianventures.com


SAVORY WINTER VEGETABLE COBBLER - COMPLETERECIPES.COM
savory-winter-vegetable-cobbler-completerecipescom image
2018-09-24 For the Vegetables: 3 tablespoons cornstarch; 1 1/2 cups vegetable broth; 1 tablespoon hot sauce (I used Cholula) 2 tablespoons olive oil extra virgin; 1 large onion rough chopped; 1 large clove of garlic minced; 2 …
From completerecipes.com


SAVORY SUMMER COBBLERS, CRISPS AND CRUMBLES - FOOD COM
Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late-summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini …
From foodnetwork.com


SAVORY WINTER VEGETABLE COBBLER | RECIPE | VEGETARIAN RECIPES, …
Jan 9, 2017 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.com


SAVORY WINTER VEGETABLE COBBLER | RECIPE | VEGETABLE RECIPES, …
Feb 13, 2020 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.ca


SAVORY ROOT VEGETABLE COBBLER | RECIPELION.COM
Preheat the oven to 350 degrees F. On the stove top in a large skillet, melt the 3 tablespoons of butter over medium heat and then add the onions, celery, carrots and two pinches of kosher salt.
From recipelion.com


SAVORY WINTER VEGETABLE COBBLER - MEALPLANNERPRO.COM
2017-07-24 3 tablespoons cornstarch; 1 1/2 cups vegetable broth; 1 tablespoon hot sauce (I used Cholula) 2 tablespoons olive oil extra virgin; 1 large onion rough chopped
From mealplannerpro.com


SAVORY CHICKPEA COBBLER | A COZY PLANT-BASED COMFORT FOOD DISH
2021-01-30 Mix with a spatula or spoon until the dough is moistened throughout and minimal flour remains at the bottom of the mixing bowl. You should have big clumps of dough (not a …
From thefullhelping.com


SAVORY WINTER VEGETABLE COBBLER | RECIPE | WINTER …
Jul 18, 2019 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.ca


SAVORY WINTERTIME VEGETABLE COBBLER - SLEMAN POS
2019-12-22 The man child adores vegetables in addition to thus I bet he’ll dear this – all except the mushrooms of course. This wintertime vegetable cobbler has a rich, flavorful broth. You …
From slemanposnews.blogspot.com


SAVORY VEGETABLE COBBLER RECIPE | YEPRECIPES
Stir in the flour until well combined then slowly stir in the vegetable broth. Cook while stirring until thickened, about 3 minutes. Take off the heat and season with salt & pepper to taste. Scrape …
From yeprecipes.com


SAVORY WINTER VEGETABLE COBBLER | RECIPE | WINTER VEGETABLES ...
Nov 8, 2017 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.co.uk


SAVORY WINTER VEGETABLE COBBLER | RECIPE | WINTER VEGETABLES ...
Jan 8, 2017 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.co.uk


SAVORY WINTER VEGETABLE COBBLER | RECIPE | DELICIOUS …
Feb 5, 2017 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.com


SAVORY CHICKEN SAUSAGE AND VEGETABLE COBBLER - WASHINGTON POST
2022-05-10 Directions. Position a rack in the middle of the oven and preheat to 425 degrees. Lightly grease an 8-inch square baking dish. In a large saucepan over medium to medium-high …
From washingtonpost.com


SAVORY WINTER VEGETABLE COBBLER | RECIPE | VEGETARIAN RECIPES ...
Jan 16, 2017 - Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious vegetable cobbler topped with flaky biscuits to soak up the juice!
From pinterest.com


Related Search