Winter Root Vegetable Cobbler

WINTER ROOT VEGETABLE COBBLER

w/ Homemade Crème Fraiche

Recipe for 6 servings

Ingredients:

For the Topping:
2 cups all-purpose flour
1 tsp sea salt
1 TBSP plus 1 tsp baking powder
6 TBSP unsalted butter, cut into small cubes and kept very cold
1  1/2cups heavy cream
2 cloves garlic, minced
2 TBSP mixed fresh herbs, finely chopped (thyme, marjoram, chives, and/or scallions)
Pinch of black pepper
For the Vegetable Stew:
3TBSP olive oil
3TBSP unsalted butter
1 red or white onion, cut into large dice
1 large carrot, washed, cut into large dice
1 medium celery root, peeled, cut into large dice
1 medium parsnip, peeled, cut into large dice
1 smallish turnip, peeled, cut into large dice
1 smallish rutabaga, peeled, cut into large dice
3 garlic cloves, halved, finely sliced
1 cup dry white wine
3 TBSP tomato paste
2 1/2 cups vegetable stock
2 TBSP mixed fresh herbs, finely chopped (thyme, marjoram, chives, and/or scallions)
1 tsp sea salt
Black pepper to taste
For the Garnish:
1 cup crème fraiche
1 TBSP thyme leaves, sliced chives/scallions

Technique:

To make the Topping:

  • Sift the dry ingredients together into a bowl.
  • Cut in the cold butter with a pastry cutteruntil the mix resembles a coarse meal.
  • Add garlic, herbs, pepper, and cream.Mix very lightly with a spoon (you do not want to develop the gluten) until batter just holds together. Let rest in the fridge and move on to the vegetables.

To make the Vegetable Stew:

  • Heat the oven to 400F.
  • In a large sauté pan or skillet, heat 1.5 TBSP of the oil and 1.5 TBSP of the butter over med-high heat.
  • When the fats are very hot, add the onion, carrot, and celery root, and cook until vegetables are browned on several sides, about 5 to 8 minutes. To effectively brown the vegetables, only stir/toss occasionally.
  • Transfer the cooked vegetables to a 9 by 13 casserole dish, then heat the remaining oil and butter in the sautépan.
  • When the fats are very hot, add the rutabaga, turnip, and parsnip, and cook until vegetables are browned on several sides, about 5 to 8 minutes. To effectively brown the vegetables, only stir/toss occasionally.
  • Once vegetables are browned, add sliced garlic and sauté for 1 minute. Then add all to casserole dish.
  • Increase heat to high, add tomato paste and toast for 30 seconds, until fragrant. Then deglaze pan with white wine and vegetable broth, and bring to a boil, making sure to scrape up all the browned bits. Once it boils, lower heat and simmer a few minutes.
  • Add liquid to casserole dish, sprinkle all with herbs, season to taste with salt andpepper.
  • Use a spoon to dot the surface of the vegetables with golf-ball-sized dollops of the topping.
  • Cover loosely with foil and bake 25 minutes at 400F.
  • Remove foil, return dish to the oven, and bake uncovered until the topping is browned, about 25 mins.
  • Garnish with a dollop of crème fraiche and a sprinkle of fresh herbs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s