Root Veg Cobbler

About 250-300g each of:
carrots
turnip (the yellow one)
parsnips
leek
150ml stock (veg or chicken)
295g can condensed soup – I’ve tried cream of celery, vegetable, and chicken and white wine

for the cobbler:
150g self raising flour
1-2 teaspoons mixed herbs (or to preference)
40g margarine or butter
4 tablespoons natural yogurt
1 tablespoon milk (optional)
salt/pepper

  1. Chops and mix the veg, and put in a non-stick roasting pan covered with the stock. Roast at 190C for 25 minutes.
  2. To prepare the cobbler: with your fingertips, rub the flour and marg together to breadcrumb consistency. Add the yogurt and herbs and mix to a soft dough – add a little cold water if necessary.
  3. (Ideally:) Roll out to about 1cm thickness, and use a cookie cutter to stamp out ~3-inch rounds. (Reality: it was so gloopy I just made rough sticky balls of it!)
  4. Transfer the veg to an ovenproof casserole dish and mix in the soup. Layer the cobbler rounds around the edge, and brush over with a little milk
  5. Bake for 20-25 minutes until the cobbler is golden brown and risen.

One thought on “Root Veg Cobbler

  1. Pingback: Winter veg and lentil soup | Apple Jelly Jam

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