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Herbed Root Vegetable Cobbler

Makes: 12 servings
Prep 45 mins Bake 400°F1 hr 12 mins Stand 20 mins
Herbed Root Vegetable Cobbler
Ingredients
  • 1  pound  Yukon gold potatoes, cut into 1-inch pieces
  • 1  pound  rutabaga, peeled and cut into 1-inch pieces
  • 4  medium carrots, cut into 1-inch pieces
  • 2  medium parsnips, peeled and cut into 1-inch pieces
  • 1  small red onion, cut into thin wedges
  • 2  cloves garlic, minced
  • 1  cup  chicken broth
  • 1 1/2  teaspoons  dried fines herbes, herbes de Provence, or Italian seasoning, crushed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1 4 - 5 1/4 ounce container  semisoft cheese with garlic and herbs
  •  Herbed Parmesan Dumplings
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
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1 1/2  teaspoons  dried fines herbes, herbes de Provence, or Italian seasoning, crushed
  • 1/2  teaspoon  salt
  • 6  tablespoons  butter
  • 1/4  cup  finely shredded Parmesan cheese (1 ounce)
  • 2  lightly beaten eggs
  • 1/3  cup  milk
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.

Nutrition Facts (Herbed Root Vegetable Cobbler)
  • Servings Per Recipe 12,
  • cal. (kcal) 235,
  • Fat, total (g) 11,
  • chol. (mg) 61,
  • sat. fat (g) 6,
  • carb. (g) 29,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 3547,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 424,
  • Potassium (mg) 475,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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