I told you I was working on a recipe for my farmers market finds. Even though the weather is sunny and way too dry I felt like making something hearty for dinner. The key to this is to use a bunch of different root vegetables. Love sweet potatoes? Go on ahead! What really matters is having about 6 cups of cubed root vegetables.

The biscuits on top make it a one dish meal. So very easy to clean up and you don’t really have to think about sides. It is all taken care of!

Root Vegetable Cobbler Print Recipe Pin Recipe Ingredients 3 parsnips peeled and cut into bite-size wedges

1 potato peeled and diced

1 celery root peeled and diced (about 1 1/2 cups)

1 carrot peeled and sliced

1 cup vegetable broth

1 tsp cornstarch

1 Tbsp sage

1 Tbsp marjoram

1 tsp salt fresh ground pepper

4 Tbsp margarine Cobbler Dough! 2 cups unbleached white flour

1/2 tsp salt

1 Tbsp baking powder

1/2 tsp baking soda

6 Tbsp melted margarine

1 cup unsweetened almond milk mixed with 1 tsp apple cider vinegar Instructions Preheat oven to 400F. Lightly oil a 9 x 13 casserole dish.

Put the vegetables into the baking dish You should have about 6 cups of vegetables.

In a small mixing bowl, blend the broth with the cornstarch and spices. Pour over the vegetables and mix well. Dot the top of the vegetables with the margarine.

In a mixing bowl, sift together flour, salt, baking powder and baking soda.

In a separate bowl mix together the melted butter and almond milk/apple cider vinegar mixture.

Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in equal mounds.

Bake for 30-45 minutes or until a knife inserted into the center of a biscuit comes out clean and vegetables are tender. Serve immediately.

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