Root vegetable cobbler

Use up your veg with a delicious root vegetable cobbler.

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, peeled and cut into wedges
  • ½ butternut squash, peeled and diced
  • 300g swede, peeled and diced
  • 300g carrots, peeled and thickly sliced
  • 2 medium-sized leeks, trimmed and sliced
  • 300g parsnips, peeled and thickly sliced
  • 200g long-life beetroot, quartered
  • 2 celery stalks, trimmed and sliced
  • 1 tsp caraway seeds
  • 2 cloves garlic, peeled and crushed
  • 3 tbsp sun-dried tomato purée
  • 300ml vegetable stock, made from 1 cube
  • 400g can chopped tomatoes
  • 1 tbsp vegetable gravy granules
  • For the cobblers
  • 175g self-raising fl our
  • ½ tsp cayenne pepper
  • 1 tsp fi nely chopped dried rosemary
  • 25g butter
  • 50g Parmesan cheese, grated
  • 1 large egg
  • 6 tbsp milk (plus a little extra for glazing)

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a flame-proof casserole dish and add the onions, butternut squash, swede, carrots, leeks, parsnips, beetroot, celery, caraway seeds and garlic. Fry over a high heat, stirring, for 5 minutes, then add the purée, stock and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes. Stir in the gravy granules and cook, stirring, until the liquid thickens a little.
  2. Meanwhile, to make the cobblers, sift the flour into a mixing bowl with the pepper and stir in the rosemary. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs, then stir in the Parmesan.
  3. Beat together the egg and milk, then gradually add to the dry ingredients, mixing to make a soft dough. Roll out to 2cm/¾in thick on a lightly floured surface and stamp out 8 to 9 rounds, using a 5cm/2in pastry cutter.
  4. Arrange the scones around the edge of the casserole, brush the tops with milk and bake for 20 to 25 minutes, or until the scones have
    risen and turned golden. Serve immediately.
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4 Serves 4 people
25 Preparation time of 25 mins
60 Cooking time 60 mins

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