Winter Veggies Under A Fluffy Cheddar Blanket

Name: Winter Veggies Under A Fluffy Cheddar Blanket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks; 1 1/2 lbs button mushrooms, halved; 1 lb yukon gold potato, cut into 1 in chunks; 1 lb yam, peeled and cut into 1 in chunks; 3 large parsnips, peeled, halved lengthwise, and cut into 1 in chunks; 1 lb leek, white and pale green parts only, cut into 1/2 in pieces-wash carefully; 1 large red onion, quartered and cut into 1/2 in chunks; 1/4 cup olive oil; 3/4 teaspoon dried thyme; 3 cups vegetable broth; 1/2 cup dry red wine; 2 tablespoons cornstarch; 1/3 cup water; salt and pepper; fluffy cheddar biscuit dough, before turning out onto a work surface, for topping

Servings: persons

4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks
1 1/2 lbs button mushrooms, halved
1 lb yukon gold potato, cut into 1 in chunks
1 lb yam, peeled and cut into 1 in chunks
3 large parsnips, peeled, halved lengthwise, and cut into 1 in chunks
1 lb leek, white and pale green parts only, cut into 1/2 in pieces-wash carefully
1 large red onion, quartered and cut into 1/2 in chunks
1/4 cup olive oil
3/4 teaspoon dried thyme
3 cups vegetable broth
1/2 cup dry red wine
2 tablespoons cornstarch
1/3 cup water
salt and pepper
fluffy cheddar biscuit dough, before turning out onto a work surface, for topping

1
Preheat your oven to 425u00b0F.
2
Toss the veggies together with the oil, thyme, salt and pepper.
3
Divide them between two baking pans with rims on them (to spread out the veggies).
4
Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
5
Then roast them for another 20 minutes, until they are browned and tender.
6
While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
7
When the veggies are done, put them into a 3 1/2 quart baking dish, and raise the oven temp to 450 degrees.
8
Dissolve the Cornstarch in the water.
9
In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
10
Boil while whisking for 1 minute.
11
Pour the broth and wine mixture over the veggies, stirring to coat.
12
Drop spoonfuls of Cheddar Biscuit topping over the veggies.
13
Bake until the topping is golden brown, 15 to 20 minutes.
14
Allow to cool for 10 minutes, then serve.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 medium carrots, peeled, halved lengthwise, and cut into3/4 in chunks, 1 1/2 lbs button mushrooms, halved, 1 lb yukon gold potato, cut into 1 in chunks, 1 lb yam, peeled and cut into 1 in chunks, and more.

Yes, Winter Veggies Under A Fluffy Cheddar Blanket falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!