IRISH VEGETABLE COBBLER
Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. Makes a great potluck dish. Doubles easily. You can start it in a Dutch oven and transfer it to a casserole for baking.
Provided by Mikekey *
Categories Casseroles
Time 1h25m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350°F.
- 2. Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots (or parsnips), rutabaga and cauliflower and cook another 2-3 minutes.
- 3. Add mushrooms, tomatoes and lentils.
- 4. Mix together the cornstarch and water and stir into the casserole with the broth, Tabasco and oregano. Season with salt and pepper.
- 5. Cover the casserole and transfer to preheated oven. Bake 20 minutes.
- 6. To make the topping Sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
- 7. Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
- 8. Remove dish from oven and increase oven temperature to 400°F.
- 9. Arrange the dough circles over top of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown.
SUMMER VEGETABLE COBBLER
Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish., For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)
Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.
Provided by Miss Annie
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes and parsnips in water until tender.
- While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
- Next, cook the kale or cabbage and have warm and well chopped.
- Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
- Add the cooked leeks and milk (be careful not to break down the leeks too much).
- Finally, blend in the kale or cabbage and butter.
- The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
- Garnish with parsley.
- Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
- Drain vegetables, blend with milk and margarine as above and garnish with parsley.
IRISH VEGETABLE COBBLER
Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. I have used parsnips in place of the carrots, also. I recently doubled the recipe for a potluck and started it in a very large Dutch oven and transferred it to a large deep baking dish and then topped it with the biscuits.
Provided by Outta Here
Categories Cauliflower
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F.
- Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
- Add mushrooms, tomatoes and lentils.
- Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
- Cover the casserole and transfer to preheated oven. Bake 20 minutes.
- To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
- Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
- Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese.
- Return to oven and bake 10-12 minutes, or until topping is golden brown.
- Serve.
ROOT VEGETABLE COBBLER
Make and share this Root Vegetable Cobbler recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the vegetables- peel and chop into 1 inch chunks.
- Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
- Simmer gently for 5 minutes then add the chopped vegetables.
- Simmer for 15 minutes.
- Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
- Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
- Mix to a stiff paste with some water and shape into balls.
- Place on top of the casserole for 20 minutes or until browned.
CLARE'S WINTER VEGETABLE COBBLER
I don't know who Clare is but this is another Ainsley recipe. This delicious recipe is perfect when you want a step up from boring old roast vegetables. I just use whatever I have in the fridge and it turns out perfectly. I really recommend this! (Tonight we had it with eggplant, leek and peppers)
Provided by Luschka
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 200C/400F/Gas 6. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 30 minutes until nicely browned.
- Meanwhile, place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended. Beat together the egg and 2 tablespoons of the milk then add to the food processor. Pulse to form a smooth, soft dough.
- Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of the hand. Brush the tops of the cobbles with the remaining milk, then scatter over the reserved cheese.
- Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. Serve immediately.
Nutrition Facts : Calories 322.3, Fat 18, SaturatedFat 10.8, Cholesterol 87.2, Sodium 736.8, Carbohydrate 31.9, Fiber 2.7, Sugar 3.7, Protein 8.8
WINTER VEGETABLE COBBLER
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
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.
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VEGETABLE COBBLER - EASY CHEESY VEGETARIAN
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4.8/5 (15)Category Main MealServings 4Total Time 1 hr
- Peel the onion, and chop it into a few chunks. Add it to the milk, along with a bay leaf and around 6 peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes (keep an eye on it, as milk has a tendency to boil over very quickly!).
- To make the white sauce, melt 2tbsp butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.
- Meanwhile, prepare the broccoli, green beans and peppers, and cook them in a steamer for around 8 minutes, until just tender. If you don't have a steamer, you can try resting a colander over a pan of boiling water and covering it with a lid. Or, you can just boil the vegetables for a few minutes instead.
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