Recipes and Cooking Herbed Root Vegetable Cobbler Who says cobbler recipes must be sweet? This root vegetable recipe, topped with herbed Parmesan dumplings, is designed to be served as a side. Go ahead, give savory cobblers a spin! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Bake Time: 72 mins Stand Time: 20 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts 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 ½ teaspoon dried fines herbes, herbes de Provence, or Italian seasoning, crushed ½ teaspoon salt ¼ teaspoon ground black pepper 1 4 ounce container semisoft cheese with garlic and herbs Herbed Parmesan Dumplings Herbed Parmesan Dumplings 1 ½ cup all-purpose flour 2 teaspoon baking powder 1 ½ teaspoon dried fines herbes, herbes de Provence, or Italian seasoning, crushed ½ teaspoon salt 6 tablespoon butter ¼ cup finely shredded Parmesan cheese (1 ounce) 2 lightly beaten eggs ⅓ cup milk Directions Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic. 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. 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. Herbed Parmesan Dumplings 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. *Test Kitchen Tip: Be sure to uncover the vegetables so the steam escapes away from you. Rate it Print Nutrition Facts (per serving) 235 Calories 11g Fat 29g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 235 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 61mg 20% Sodium 424mg 18% Total Carbohydrate 29g 11% Total Sugars 5g Protein 6g Vitamin C 21.3mg 106% Calcium 101mg 8% Iron 1.8mg 10% Potassium 475mg 10% Folate, total 64.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.