Root Vegetable Cobbler
Warm, hearty, and packed with flavor, this Root Vegetable Cobbler is the ultimate comfort food for cooler nights. Featuring a medley of seasonal favorites like carrots, parsnips, sweet potatoes, and celery root, this dish combines tender, caramelized veggies in a creamy herb-infused sauce, all crowned with fluffy, golden buttermilk biscuits. Perfect for vegetarian dinners or cozy holiday side dishes, this recipe makes use of simple ingredients to deliver maximum flavor. With a prep time of just 25 minutes and a total bake time of under an hour, it’s an easy yet impressive dish for family meals or entertaining. Garnished with fresh parsley for a vibrant touch, this cobbler is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups (peeled and diced) carrots
- 1.5 cups (peeled and diced) parsnips
- 1.5 cups (peeled and diced) sweet potatoes
- 1 cup (peeled and diced) celery root (celeriac)
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon (dried) thyme
- 1 teaspoon (dried) sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 6 tablespoons (cold, cubed) unsalted butter
- 0.5 cup buttermilk
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced carrots, parsnips, sweet potatoes, and celery root to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables start softening.
Add the unsalted butter to the skillet and melt it. Sprinkle the 3 tablespoons of flour over the vegetables and stir well to coat.
Gradually pour in the vegetable broth, stirring constantly to create a smooth sauce. Let it simmer until slightly thickened, about 3-4 minutes.
Stir in the heavy cream, thyme, sage, salt, and black pepper. Taste and adjust seasoning if needed.
Transfer the vegetable mixture to a greased 9x13-inch baking dish.
To make the biscuit topping, whisk together 1.5 cups of flour, baking powder, and kosher salt in a mixing bowl.
Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gently stir in the buttermilk until the dough just comes together (do not overwork it).
Drop spoonfuls of the biscuit dough over the vegetable filling, leaving some space for the cobbler to vent.
Bake the cobbler in the preheated oven for 25-30 minutes, or until the biscuit topping is golden and cooked through.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 636 mg | 14% | |
*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.
