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Root Vegetable Cobbler with Chive Biscuit Topping Recipe

Root Vegetable Cobbler with Chive Biscuit Topping Recipe

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Root Vegetable Cobbler with Chive Biscuit Topping

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Ingredients

Count

Nutrition

720

Calories

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Ingredients:

Serving

3 tbsp butter
1 large onion, chopped
1 1/2 lb white-skinned potatoes, peeled , cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-oz turnip, peeled , cut into 1/2-inch pieces
1 large carrot, peeled , cut into 1/2-inch pieces
1 1/2- oz package dried porcini mushrooms
1 1/2 tsp dried thyme
3/4 tsp ground cumin
1/2 tsp ground black pepper
1 14 1/2- oz can vegetable broth
1 cup water
1 cup whipping cream
8 oz fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tbsp all purpose flour
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup chopped fresh chives
6 tbsp chilled unsalted butter , cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk

Directions:

For filling: Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. 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. 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 soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
For biscuit topping: Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
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. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	720.09 Kcal (3015 kJ)
Calories from fat	279.82 Kcal
		% Daily Value*
Total Fat	31.09g	48%
Cholesterol	131.09mg	44%
Sodium	869.88mg	36%
Potassium	1273.4mg	27%
Total Carbs	90.84g	30%
Sugars	8.79g	35%
Dietary Fiber	10.57g	42%
Protein	21.29g	43%
Vitamin C	29.7mg	49%
Vitamin A	0.3mg	11%
Iron	3.8mg	21%
Calcium	231.8mg	23%

Amount Per 100 g
Calories	144.69 Kcal (606 kJ)
Calories from fat	56.22 Kcal
		% Daily Value*
Total Fat	6.25g	48%
Cholesterol	26.34mg	44%
Sodium	174.78mg	36%
Potassium	255.86mg	27%
Total Carbs	18.25g	30%
Sugars	1.77g	35%
Dietary Fiber	2.12g	42%
Protein	4.28g	43%
Vitamin C	6mg	49%
Vitamin A	0.1mg	11%
Iron	0.8mg	21%
Calcium	46.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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