Herbed Root Vegetable Cobbler

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3.5 by 10 people

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  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 1 hr 12 mins 400°F
  • Stand: 20 mins

Herbed Root Vegetable Cobbler

Directions

  1. Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.
  2. In a small bowl, combine broth, fines herbes, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables;* stir in semisoft cheese.
  3. Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving. Makes 12 servings.

From the Test Kitchen

*Test Kitchen Tip:

Be sure to uncover the vegetables so the steam escapes away from you.

Herbed Parmesan Dumplings

Directions

  1. In a medium bowl, stir together flour, baking powder, fines herbes, herbes de Provence, or Italian seasoning, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Parmesan cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened.
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Nutrition Facts (Herbed Root Vegetable Cobbler)

  • Per serving:
  • 235 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 61 mg chol.,
  • 424 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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