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.
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. 😉