By Sarah Shelton
Irish Winter Vegetable Cobbler
Vegan version of recipe in the cookbook Irish Pub Cooking pg 42.
Updated at: Thu, 17 Aug 2023 03:40:30 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories740.8 kcal (37%)
Total Fat32.3 g (46%)
Carbs91.7 g (35%)
Sugars17.1 g (19%)
Protein25.9 g (52%)
Sodium1208.5 mg (60%)
Fiber13 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1clove of garlic
crushed
8onions
small, halved
2celery stalks
sliced
8 ozRutabaga
chopped
2carrots
0.5 headcauliflower
broken into florets
3 ¼ cupsmushrooms
sliced
14 ozchopped tomatoes
canned
¼ cupred lentils
rinsed
2 Tbscornstarch
3 tspTabasco sauce
2 tspfresh oregano
chopped
Cobbler Topping
Instructions
Step 1
Preheat oven to 350゚F. Heat the oil in a large flame proof casserole and cook the garlic and onions for 5 minutes. Add the celery, rutabaga, carrots and cauliflower and cook for 2 to 3 minutes. Add the mushrooms, tomatoes, and lentils. Mix together the cornstarch and water and stir into the casserole with the stock, Tabasco, and oregano.
Step 2
Cover the casserole, then transfer to the preheated oven and bake for 20 minutes.
Step 3
To make the cobbler topping, sift the flour and salt into a bowl. Rub the butter with your fingertips, then stir in most of the cheese and the oregano. Beat the flaxegg with the milk and add enough to the dry ingredients to make a soft dough. Need lightly, roll out to a thickness of a 1/2 inch and cut into 2" circles.
Step 4
Remove the casserole from the oven and increase the oven temperature to 400゚F arrange the biscuits around the edge of the casserole brush with the remaining flaxegg and milk and sprinkle with remaining cheese. Cook for an additional 12 minutes until the topping is golden brown. Garnish with oregano sprigs and serve.
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