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Vegetable Cobbler Recipe

Looking for an easy Vegetable Cobbler recipe? Learn how to make Vegetable Cobbler using healthy ingredients.


Submitted by courtjordan

Makes 6 servings



Adapted from ?Moosewood Restaurant New Classics? Basically, you round up your wayward vegetables, sauté and simmer them into a thick vegetable stew, pour the stew into a baking dish, and top it with mounds of herbed biscuit dough. When the cobbler comes out of the oven, that biscuit topping is golden and crusty on top, but underneath, it?s drinking in all of that vegetable gravy. 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, etc.

Recipe Ingredients for Vegetable Cobbler

1 tablespoon vegetable oil (or butter)
1 1/2 cups onions, coarsely chopped
1 fennel bulb, core removed, thinly sliced (optional)
2 garlic cloves, minced
1 teaspoon salt
1 teaspoons dried thyme
1/2 teaspoon crushed red pepper flakes
4 cups sliced mushrooms
1 tablespoon Dijon mustard
2 cups chopped sweet potatoes (or butternut squash), peeled
2 cups chopped potatoes
2 cups chopped carrots (or parsnips), peeled
1/2 teaspoon ground black pepper
3 cups water or vegetable stock
3 tablespoons cornstarch
1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 tablespoon soy sauce
1/2 teaspoon salt
1 dash of hot sauce (optional)
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 dill (or any herb you have on hand)

Recipe Directions for Vegetable Cobbler

  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.

Categories

Main Dish

Nutrition Facts
Serving Size 555.7g
Amount Per Serving
Calories
498
Calories from Fat
139
% Daily Value*
Total Fat
15.5g
24%
Saturated Fat
8.2g
41%
Trans Fat
0.0g
Cholesterol
32mg
11%
Sodium
1253mg
52%
Potassium
1593mg
46%
Total Carbohydrates
80.8g
27%
Dietary Fiber
9.9g
40%
Sugars
9.0g
Protein
12.4g
Vitamin A 139% Vitamin C 67%
Calcium 24% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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