Clares Winter Vegetable Cobbler
Warm up your winter evenings with Clare’s Winter Vegetable Cobbler, a comforting, oven-baked dish that celebrates the rich flavors of seasonal root vegetables. This hearty recipe combines tender carrots, parsnips, and sweet potatoes simmered in a savory herb-infused broth, all topped with a golden, flaky biscuit crust. Perfectly seasoned with dried thyme and rosemary, this one-pot wonder is both satisfying and simple to make. Ideal for cozy family dinners or a crowd-pleasing vegetarian main course, it’s ready in just over an hour and garnished with fresh parsley for a burst of color and freshness. Whether you’re craving a hearty vegetarian dish or looking for a new winter recipe idea, Clare’s Winter Vegetable Cobbler delivers on flavor, texture, and soul-warming comfort.
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 1 large sweet potato
- 1 large onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 cup milk
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Peel and cube the carrots, parsnips, and sweet potato into bite-sized pieces. Dice the onion and mince the garlic.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
Add the carrots, parsnips, and sweet potato to the skillet. Season with salt, pepper, thyme, and rosemary. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer. Reduce heat, cover, and let the vegetables cook for 15 minutes, until tender.
While the vegetables are cooking, prepare the biscuit topping. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms.
Once the vegetables are tender, remove the skillet from the heat. Drop spoonfuls of the biscuit dough over the vegetable mixture to form the cobbler topping.
Transfer the skillet to the preheated oven. Bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5732 mg | 249% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 64.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 612 mg | 47% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4405 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
