This roasted root vegetable cobbler is inspired by Brian Jacques’ magical world of Redwall and is a great vegetarian dinner recipe for meatless mondays. A medley of mixed, roasted root vegetables topped with white cheddar cheese and savory biscuit topping.
It’s Fall!
Books, and leaves, and pumpkins, and crunchy leaves, and stews, and baking! And this wonderfully cozy, comforting root vegetable cobbler.
A few years ago, we were vising my father-in-law in Socorro in the winter. I can’t remember the precise circumstances, but one night, we were caught without dinner plans. My father-in-law is an excellent cook and even better at winging it. It’s where David inherited his “i’ll-just-throw-this-and-that-together-and-BAM.” Five star meal. Honestly I don’t know why I’m the one with the food blog, sometimes.
Anyway, Dad roasted some root vegetables, threw cheese and his homemade biscuit dough on top, and I swear it was one of the best things I’d ever tasted.
David and his Dad (and my family) always shared a fondness for the Redwall series, by Brian Jacques. If anyone could write about food and make you wish you were at the feast, it was Mr. Jacques. Food was a big part of the Redwall world. There always seemed to be an occasion for warm, cozy gatherings and large feasts that required days of preparation. This roasted root cobbler always sounded to me like something that Friar Hugo or Sister Pansy would make for supper on a cool autumn day. (*And yes. In Redwall world we say things like “supper” instead of “dinner” and “autumn” instead of “fall,” because somehow they just sound more cozy.)
Questions on Root Cobbler
You can use any root vegetables and customize it to your family’s preferences! Root vegetables include: potatoes, sweet potatoes, rutabaga, turnips, parsnips, carrots, onions, leeks, and more.
In my root vegetable cobbler, I typically will use 2 cups sweet potato (sometimes subbing 1 cup of baby potatoes), 1 cup carrots, 1 cup onions and leeks, and 2-3 cups rutabaga, parsnips, and/or turnips. My husband loves parsnips and I prefer rutabaga, so it’s a toss-up on the exact ratio, depending on how generous I’m feeling. 😉
Serves 4-6
Roasted root vegetables topped with white cheddar cheese and a biscuit-cobbler topping.
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 6 cups mixed raw root vegetables, chopped (see notes)
- 2 shallots
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- fresh cracked black pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup finely shredded white cheddar cheese
- 2 cups unbleached, all-purpose flour
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup flavorless oil (e.g., canola)
- 2/3 cup buttermilk (or milk + 1 teaspoon lemon juice)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cover a large baking sheet with foil or parchment paper and set aside.
- Prep the vegetables! Peel and chop your chosen root vegetables, such that there are no pieces larger than a grape. Slice any carrots or leeks about 1/4"-1/2" thick. Slice the shallots into 1/4" rings and then in half. Spread everything on the prepared baking sheet. Drizzle the olive oil over the vegetables and sprinkle them with salt, pepper, and garlic powder. Use your hands to toss the vegetables together until they are evenly coated in oil. Spread them evenly again and bake for 25-30 minutes until all of the vegetables are just barely fork-tender. (They will continue to cook a little during the second baking phase.) Remove from the oven, set aside, and raise the temperature to 450 degrees Fahrenheit.
- Prepare the cobbler topping! While the vegetables are baking, add the dry biscuit dough ingredients--flour, sugar, baking powder, and salt--to a medium-sized mixing bowl. Use a fork to whisk together the oil and buttermilk and pour over the wet ingredients, stirring until a crumbly dough starts to come together. Use your hands to knead the dough in the bowl, just 4-5 times, until it has all come together.
- Assemble the cobbler! Spread the roasted vegetables in a 7"x11" casserole dish or a 9-10" cast iron skill that is at least 3" deep. Sprinkle the white cheddar evenly over the vegetables. Use your fingers to crumble the biscuit dough in marble-to-ping-pong-ball-sized drops over the vegetables. It doesn't need to be perfect. Crack some fresh black pepper over the top of the cobbler and bake for 12-14 minutes, until you see the biscuit dough starting to brown. Remove from the oven and serve!
- Store leftovers in an airtight container in the refrigerator for up to four days.
Notes
Root Vegetables: Potatoes, sweet potatoes, rutabaga, turnips, parsnips, onions, leeks, carrots, etc.
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