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Hearty Root Vegetable Cobbler with Herbed Parmesan Dumplings – vegetarian recipe
Stav Kogan

Hearty Root Vegetable Cobbler with Herbed Parmesan Dumplings

Tender, sweet root vegetables in a savory garlic-herb broth, tucked under a blanket of fluffy, cheesy Parmesan dumplings. A rustic, one-dish wonder perfect for a chilly evening.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 serving
Calories: 233
Ingredients Method Nutrition

Ingredients
  

  • For the Vegetable Filling
  • 1 pound (450 g / 15.9 oz) Yukon gold potatoes, cut into 1-inch pieces
  • 1 pound (450 g / 15.9 oz) rutabagas, 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 (240 ml) vegetable broth
  • 1 ½ teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 4- to 5.2-ounce / 115-150g (5.3 oz) container semisoft cheese with garlic and herbs
  • For the Herbed Parmesan Dumplings
  • 1 ½ cups / 180g (6.3 oz) all-purpose flour
  • 2 teaspoons (10 ml / 0.3 fl oz) baking powder
  • 1 ½ teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
  • ½ teaspoon salt
  • 6 tablespoons (85 g / 3 oz) cold butter, cut into small pieces
  • ¼ cup (1 ounce) / 28g (0.99 oz) finely shredded Parmesan cheese
  • 2 large eggs, lightly beaten
  • ⅓ cup (80 ml / 2.7 fl oz) milk
  • For the fluffiest, most tender dumplings, stir the wet and dry together *just* until moistened. A few lumps are perfectly fine; overmixing develops gluten and will make them tough.
  • Feel free to swap the root vegetables based on what's in season. Butternut squash, sweet potatoes, or celery root would all be delicious additions or substitutions.
  • You can chop all the vegetables and prepare the broth mixture a day in advance. Store them separately in airtight containers in the refrigerator to save on prep time.

Method
 

  1. Method
  2. Prepare the Vegetables: Preheat your oven to 400°F / 200°C.
  3. In a large 3-quart baking dish, combine the chopped Yukon gold potatoes, rutabagas, carrots, parsnips, red onion wedges, and minced garlic. Give them a gentle toss to mix.
  4. Season and Bake: In a small bowl, whisk together the vegetable broth, dried herbs, salt, and pepper.
  5. Pour this savory mixture over the vegetables in the baking dish, stirring well to ensure everything is evenly coated.
  6. Cover the dish tightly with a lid or foil.
  7. First Bake: Place the covered dish in the preheated oven and bake for about 1 hour, or until the vegetables are nearly tender when pierced with a fork.
  8. Make the Dumpling Batter: While the vegetables are baking, prepare the dumpling dough.
  9. In a medium bowl, stir together the flour, baking powder, dried herbs, and salt.
  10. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
  11. Stir in the shredded Parmesan cheese.
  12. Finish the Dumpling Batter: In a separate small bowl, whisk the beaten eggs and milk together.
  13. Pour this wet mixture into the flour mixture all at once.
  14. Stir with a fork just until the dry are moistened—be careful not to overmix!
  15. Add Cheese and Dumplings: Carefully remove the hot baking dish from the oven. Uncover and stir in the semisoft garlic and herb cheese until it begins to melt into the broth, creating a creamy sauce.
  16. Drop the dumpling batter by the spoonful into 12 mounds on top of the hot vegetables.
  17. Final Bake: Return the dish to the oven, uncovered.
  18. Bake for 12 to 15 minutes more, or until the dumplings are golden brown and a toothpick inserted into their centers comes out clean.
  19. Rest and Serve: Let the cobbler stand for 20 minutes before serving. This allows the sauce to thicken slightly and the dumplings to set.
  20. Serve warm and enjoy!

Nutrition

Calories: 233kcalCarbohydrates: 28gProtein: 6gFat: 12g

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