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Winter vegetable cobbler
Nb persons: 6
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| Preparation Time : 15 mins, Cooking time 50 mins Difficulty : Moderate Ingredients | |
| 2 | leeks, thickly sliced |
| 6 small | carrots, cubed |
| 6 small | parsnips, cubed |
| 4 | sage sprigs |
| 2 tblspn olive oil | |
| 1/2 pint | vegetable stock |
| 1/4 pint | carton of double cream |
| salt | |
| black pepper | |
| For the Cobbles | |
| 6 oz | self-raising flour |
| 1/2 tspn salt 1/2 tspn cayenne pepper | |
| 1 oz | butter |
| 3 oz | mature cheddar cheese, finely grated |
| 1 large | egg |
3 tblspn milk
Preheat the oven to 200.c / 400.F / Gas Mark 6.
Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 30 minutes until brown.
Place the flour, salt, cayenne, butter and three quarters of the cheddar cheese in a food processor and whiz until well blended.
Beat together the egg and 2 tablespoons of the milk, then add to the food processor. Pulse to form smooth soft dough.
Mix together the vegetable stock, cream and mustard, and pour over the vegetables.
Then with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the palm of your hand.
Brush the tops of the cobbles with the remaining milk, then sprinkle over the remaining grated cheese.
Place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown.
Serve immediately.
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