This recipe for Root Vegetable Cobbler uses celeriac, swede and carrots, but can easily be change to include parsnip, Jerusalem artichokes or potatoes. Root vegetables are cheap, tasty and full of vitamins and minerals to send you sailing through the winter. This recipe makes a large amount, but it is great reheated the next day and freezes well.

Root Vegetable Cobbler

Serves 4-6
1 tbsp olive oil
knob of butter
1 leek, white part only, sliced and rinsed
2 long shallots, peeled and chopped
150g brown mushrooms, quartered or into sixths if larger
1 small celeriac, peeled and chopped into 1/2 inch (1.25cm) pieces
1 small swede, peeled and chopped into 1/2 inch (1.25cm) pieces
2 carrots, peeled and chopped into 1/2 inch (1.25cm) pieces
700ml vegetable stock
1 tsp dried thyme or 1 tbsp fresh
2 bay leaves
1/2 tsp caraway seeds

1 tbsp cornflour
50 ml water

Heat oil and butter in a large pot over medium heat. Add leeks, shallot and mushrooms cook for 5 minutes, stirring occasionally. Prepare celeriac, swede and carrot then add to pot, cook for 5 minutes. Add vegetable stock, thyme, bay leaves and caraway seeds. Bring to a boil and simmer for 20 minutes, or until vegetables are tender.

Meanwhile, prepare the scones, see recipe below.Turn the oven on 200C/180 Fan or Gas Mark 6 to preheat.

When the vegetables are tender in the pot, make a slurry with the cornflour and water. Add to pot at the end of the cooking time to thicken. Taste and adjust seasoning.

Pour the entire contents of the pot into a large baking tray 15inchx10inch (30cmx20cm). Top with cut out scones and brush scones with milk. Bake for 15-20 minutes or until scones are golden. Serve with braised spring greens, purple sprouting broccoli or cabbage.

Brie and Parsely Scones

400g self raising flour
100g butter
50g brie, finely chopped (or cheese of choice)
250ml milk

Rub flour into butter until it resembles breadcrumbs. Add cheese and milk. Gently fold until combined and a dough is formed. Add a bit more milk if dough seems dry. Place dough on lightly floured surface and flatten to 1/2 inch (1.25cm) and use a cutter to cut out scones. Reshape and continue cutting. You will need enough scones to cover the pie when poured into a baking dish.

This site uses cookies. By continuing to use this site, you agree to our use of cookies.
Accept
Reject
Privacy Policy