Root Vegetable Cobbler Recipe

Name: Root Vegetable Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium rutabaga (swede); 3 large carrots; 2 parsnips; 1 medium potato; 2 -3 pints of chopped and skinned plum tomatoes; 2 tablespoons red lentils; 2 tablespoons virgin olive oil; 3 cloves garlic; oregano; mixed herbs; 4 ounces plain flour; 1 ounce hard vegetable fat

Servings: persons

1 medium rutabaga (swede)
3 large carrots
2 parsnips
1 medium potato
2 -3 pints of chopped and skinned plum tomatoes
2 tablespoons red lentils
2 tablespoons virgin olive oil
3 cloves garlic
oregano
mixed herbs
4 ounces plain flour
1 ounce hard vegetable fat

1
Prepare the vegetables- peel and chop into 1 inch chunks.
2
Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
3
Simmer gently for 5 minutes then add the chopped vegetables.
4
Simmer for 15 minutes.
5
Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
6
Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
7
Mix to a stiff paste with some water and shape into balls.
8
Place on top of the casserole for 20 minutes or until browned.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium rutabaga (swede), 3 large carrots, 2 parsnips, 1 medium potato, and more.

Yes, Root Vegetable Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Root Vegetable Cobbler

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