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!

Herbed Root Vegetable Cobbler
Photo: Blaine Moats
Prep Time:
45 mins
Bake Time:
72 mins
Stand Time:
20 mins
Total Time:
45 mins
Servings:
12

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

  • cup milk

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.

Herbed Parmesan Dumplings

  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.

*Test Kitchen Tip:

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

Nutrition Facts (per serving)

235 Calories
11g Fat
29g Carbs
6g Protein
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.

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