Savory Root Vegetable Cobbler with Chive Biscuits
Long, stressful day? This comforting main course is easy to make and so satisfying, you'll be serving it often when the weather is cool.
extra virgin olive oil
1 yellow onion, diced
2-3 cloves fresh garlic, thinly sliced
2-3 stalks celery, diced
1 small winter squash, seeded, diced
2 small turnips, diced
2 carrots, diced
1, 2 ounce package dried porcini mushrooms, soaked until tender, diced, reserving soaking liquid
8-10 dried shiitake mushrooms, soaked until tender, diced, reserving soaking liquid
3/4 teaspoon cumin
1 cup unsweetened almond or soymilk
1 cup frozen petite peas
3-4 fresh chives, finely minced
1-2 tablespoons whole wheat pastry flour
2 cups whole wheat pastry flour
2 teapoons baking powder, plus 1 teaspoon baking soda
2 teaspoon sea salt
1/3 cup finely minced fresh chives
6 tablespoons avocado oil
unsweetened almond or soymilk
For the filling, place a small amount oil, onion and garlic in a deep pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute until the onions begin to color, 4-5 minutes. Add celery, squash, turnips and carrots, a pinch of salt and saute for 2-3 minutes. Add porcini and shiitake, their soaking liquid and cumin. Cover and reduce heat to low, cooking until vegetables are almost cooked, 10-15 minutes. Add milk, season to taste with salt, stir in peas and cook for 5 minutes more. Stir in chives and flour, stirring constantly, until the mixture thickens, about 5 minutes. Divide mixture evenly among 6, 2-cup souffle cups or baking dishes. Set aside while preparing the topping.
For the biscuits, combine flour, baking powder/soda, sea salt and chives in a mixing bowl. Cut in olive oil with a fork to create a crumbly texture. Slowly add milk to create a soft dough, but not sticky.
Turn dough onto a lightly floured surface and knead just until it holds, 1-2 minutes. Divide dough into 6 equal pieces and pat each one into a round just slightly smaller than the souffle dishes. Place a biscuit on top of each souffle dish, allowing some filling to show around the edges. Place dishes on a large baking sheet and bake until filling is bubbling and topping is golden, 18-20 minutes. Remove from oven and allow to stand for 5 minutes before serving.
Makes 6 servings.