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Root vegetable cobbler

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the vegetables in a large ovenproof dish.
  • Whisk the stock with the cornflour, seasonings and parsley until well combined. Then pour over the top of the vegies and toss well.
  • Place the flour, baking powder and table salt in a large bowl. Add the butter and rub with your fingers until the mixture resembles coarse breadcrumbs. Then add the cream and mix well using a wooden spoon. 
  • Gently knead the dough on a lightly floured board and roll out to fit the oven dish. Then place on top of the vegies and cook in the oven for about 1 hour, until the vegies are tender.

Ingredients

  • ½ butternut pumpkin, peeled & cut into chunks
  • 1 sweet potato, peeled & cut into chunks
  • 6 chats (baby potatoes), peeled & quartered
  • 1 turnip, peeled & cut into chunks
  • 1 red onion, peeled & cut into chunks
  • 1 medium carrot, peeled & cut into chunks
  • 1 cup chicken stock
  • 1 tbsp cornflour
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 1¾ cups plain flour
  • 1 tbsp baking powder
  • ½ tspn table salt
  • 95 gm cold butter, cubed
  • ¾ cup cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm