Root Vegetable Cobbler with Chive Biscuit Topping

Name: Root Vegetable Cobbler with Chive Biscuit Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 Tbsp all purpose flour; 473 milliliters all purpose flour; 1 Tbsp baking powder; 3 Tbsps butter; 1 large carrot, peeled, cut into 1/2-inch pieces; 14 grams package dried porcini mushrooms; 2 teaspoons dried thyme; 2 larges eggs; 59 milliliters chopped fresh chives; 1 teaspoons ground cumin; 1 teaspoons ground black pepper; 1 large onion, chopped; 237 milliliters frozen peas; 1 teaspoon salt; 227 grams fresh shiitake mushrooms, stemmed, caps diced; 227 grams turnip, peeled, cut into 1/2-inch pieces; 6 Tbsps chilled unsalted butter, cut into 1/2-inch pieces; 411 grams vegetable broth; 237 milliliters water; 237 milliliters whipping cream; 680 grams white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups); 118 milliliters whole milk; 6 servings Dried porcinis are available at Italian markets and many supermarkets

The recipe Root Vegetable Cobbler with Chive Biscuit Topping is ready in approximately 45 minutes and is definitely an outstanding vegetarian option for lovers of Southern food. One portion of this dish contains around 14g of protein, 35g of fat, and If you have all purpose flour, whipping cream, butter, and a few other ingredients on hand, you can make it.

Instructions

Melt 2 tablespoons butter in heavy large pot over medium-high heat.

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Butter

Equipment you will use

Pot

Add onion and saut until deep golden, about 7 minutes.

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Onion

Add next 7 in-gredients and stir 1 minute.

Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer.

Ingredients you will need

Shiitake Mushrooms

Vegetable

Chives

Broth

Cream

Water

Peas

Salt

Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup souffl or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead.

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Vegetable

Butter

All Purpose Flour

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Bowl

Let stand at room temperature.)

Preheat oven to 425F. Sift flour, baking powder and salt into bowl. Stir in chives.

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Baking Powder

Chives

All Purpose Flour

Salt

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Bowl

Oven

Add butter; rub in with fingertips until mixture re-sembles coarse meal.

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Butter

Dry Seasoning Rub

Add eggs and milk and stir until soft moist dough forms.

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Dough

Egg

Milk

Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round.

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Dough

Place 1 dough round atop vegetable filling in each dish (some filling will show around edges).

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Vegetable

Dough

Place dishes on large baking sheet.

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Baking Sheet

Bake until topping is golden and vegetable mixture is heated through, about 18 minutes.

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Vegetable

Equipment you will use

Oven

Let stand 5 minutes.

Serve hot.

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.