Root Vegetable Cobbler with Chive Biscuit Topping

Root Vegetable Cobbler with Chive Biscuit Topping
Photo by Brian Leatart

Ingredients

  • 8 ounces fresh shiitake mushrooms
  • 1 14 1/2-ounce can vegetable broth
  • 1 ½ pounds white-skinned potatoes
  • ¼ cup fresh chives
  • 1 1/2-ounce package dried porcini mushrooms
  • 3 tablespoons butter
  • 1 cup whipping cream
  • + 16 more ingredients
    • 1 teaspoon salt
    • 1 cup water
    • 6 tablespoons unsalted butter
    • ¼ cup fresh chives
    • 1 tablespoon all purpose flour
    • 1 large onion
    • 1 8- to 9-ounce turnip
    • 1 cup frozen peas
    • 1 tablespoon baking powder
    • ½ cup whole milk
    • 2 large eggs
    • 1 ½ teaspoons dried thyme
    • ¾ teaspoon ground cumin
    • ½ teaspoon ground black pepper
    • 2 cups all purpose flour
    • 1 large carrot

Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir...

View full recipe at Epicurious

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