Best Irish Vegetable Cobbler Recipes

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IRISH VEGETABLE COBBLER



Irish Vegetable Cobbler image

Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. I have used parsnips in place of the carrots, also. I recently doubled the recipe for a potluck and started it in a very large Dutch oven and transferred it to a large deep baking dish and then topped it with the biscuits.

Provided by Outta Here

Categories     Cauliflower

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 garlic clove, peeled and crushed
8 small onions, peeled and halved
2 stalks celery, sliced
2 carrots, peeled and sliced
1 3/4 cups rutabagas, peeled and chopped
1/2 head cauliflower, broken into florets
3 cups mushrooms, sliced
1 2/3 cups canned tomatoes, diced
1/4 cup red lentil
2 tablespoons cornstarch
1 -4 tablespoon water
1 1/4 cups vegetable broth
2 teaspoons Tabasco sauce
2 teaspoons fresh oregano, chopped
salt and pepper, to taste
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
2 teaspoons fresh oregano, chopped
1 egg, lightly beaten
2/3 cup milk

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
  • Add mushrooms, tomatoes and lentils.
  • Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
  • Cover the casserole and transfer to preheated oven. Bake 20 minutes.
  • To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
  • Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
  • Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese.
  • Return to oven and bake 10-12 minutes, or until topping is golden brown.
  • Serve.

IRISH VEGETABLE COBBLER



Irish Vegetable Cobbler image

Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. Makes a great potluck dish. Doubles easily. You can start it in a Dutch oven and transfer it to a casserole for baking.

Provided by Mikekey *

Categories     Casseroles

Time 1h25m

Number Of Ingredients 25

1 Tbsp olive oil
1 clove garlic, peeled and minced
8 small boiling onions, peeled and halved
2 stalk(s) celery, sliced
2 carrots, peeled and sliced (or parsnips)
1 3/4 c rutabagas, peeled and chopped
1/2 head cauliflower, broken into florets
3 c sliced mushrooms
14 1/2 oz diced tomatoes, canned
1/4 c red lentils
2 Tbsp cornstarch
1-4 Tbsp water
1 1/4 c vegetable broth
2 tsp tabasco sauce
2 tsp fresh oregano, chopped
salt and pepper, to taste
COBBLER TOPPING
1 3/4 c all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
4 Tbsp unsalted butter, cold
1 c shredded sharp cheddar cheese
2 tsp fresh oregano, chopped
1 large egg, lightly beaten
2/3 c milk

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots (or parsnips), rutabaga and cauliflower and cook another 2-3 minutes.
  • 3. Add mushrooms, tomatoes and lentils.
  • 4. Mix together the cornstarch and water and stir into the casserole with the broth, Tabasco and oregano. Season with salt and pepper.
  • 5. Cover the casserole and transfer to preheated oven. Bake 20 minutes.
  • 6. To make the topping Sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
  • 7. Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
  • 8. Remove dish from oven and increase oven temperature to 400°F.
  • 9. Arrange the dough circles over top of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown.

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