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Savory Winter Vegetable Cobbler Recipe

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★★★★★

4.6 from 72 reviews

This Savory Winter Vegetable Cobbler combines hearty seasonal vegetables with a cheesy, herb-infused biscuit topping, baked to golden perfection. A comforting one-dish meal perfect for chilly days, featuring a rich vegetable filling simmered in a flavorful broth and hot sauce, topped with tender cheddar biscuits infused with fresh thyme.

Ingredients

Scale

Vegetable Filling

  • 3 tablespoons cornstarch
  • 1 ½ cups vegetable broth
  • 1 tablespoon hot sauce (such as Cholula)
  • 2 tablespoons olive oil
  • 1 large onion, rough chopped
  • 1 garlic clove, minced
  • 2 stalks celery, sliced
  • 2 medium carrots, peeled and sliced
  • 2 cups butternut squash, cut into ½ inch pieces
  • 2 cups cauliflower florets
  • 12 ounces mushrooms, sliced
  • 14.5 ounces canned diced tomatoes, low salt
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), plus extra for garnish

Biscuit Topping

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 ½ teaspoons granulated sugar
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 8 tablespoons unsalted butter, sliced thin
  • 1 cup shredded cheddar cheese, plus extra for topping after baking
  • 1 cup whole milk, plus extra for brushing biscuits before baking

Instructions

  1. Prepare the Filling: Preheat the oven to 350°F. In a measuring cup, whisk together vegetable broth, cornstarch, and hot sauce. Set aside.
  2. Sauté Vegetables: Heat olive oil in an ovenproof skillet or Dutch oven over medium heat. Add onions and sauté for 5 minutes until softened. Add garlic and cook, stirring constantly for 1 minute until fragrant. Add celery, carrots, butternut squash, and cauliflower; cook stirring frequently for 5 minutes. Stir in mushrooms and diced tomatoes until combined.
  3. Add Thickening Mixture and Herbs: Re-whisk the cornstarch and broth mixture and pour into the skillet. Stir in 2 teaspoons of fresh thyme. Cover the skillet with an ovenproof lid or foil.
  4. Bake Vegetable Filling: Transfer the covered skillet to the preheated oven and bake for 30 minutes.
  5. Prepare Biscuit Topping: While the filling bakes, whisk together flour, baking powder, sugar, salt, and black pepper in a medium bowl. Add the sliced butter and use a pastry cutter to work the butter into the flour mixture until it resembles coarse meal. Stir in milk, cheddar cheese, and 2 teaspoons fresh thyme gently until a sticky dough forms; do not overmix.
  6. Top and Finish Baking: Remove the skillet from the oven carefully. Use an ice cream scoop to drop biscuit dough on top of the vegetable filling, making 14-16 biscuits. Brush the biscuit tops with milk and return the skillet to the oven uncovered. Bake until biscuits are golden brown and the filling is bubbly, about 40-45 minutes.
  7. Garnish and Serve: Remove from the oven, sprinkle biscuits with extra cheddar cheese if desired, and allow the cobbler to rest for 10 minutes before serving. Garnish with additional fresh thyme sprigs.

Notes

  • Use an ovenproof skillet or Dutch oven to easily transfer from stovetop to oven.
  • Do not overmix the biscuit dough to keep biscuits tender.
  • Adjust hot sauce quantity to your preferred spice level.
  • For a gluten-free alternative, substitute flour with a gluten-free blend and baking powder that’s gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit texture.

Keywords: vegetable cobbler, winter recipe, savory cobbler, vegetarian casserole, cheesy biscuit topping, comfort food

Find it online: https://thedishspot.com/savory-winter-vegetable-cobbler-recipe/