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Root Vegetable Cobbler

A deliciously filling gluten free cobbler, made with seasonal root vegetables. 

Suitable for gluten free

Root vegetable cobbler birds eye view

Ingredients for the filling

1 tbsp Vegetable oil

1 Onion

2 Garlic Cloves

1 Swede, chopped 

4 Carrots, sliced

Tin of Chopped Tomatoes

285ml Vegetable Stock

2 tsp Chopped Thyme

Root vegetable cobbler close up

Ingredients for the topping

100g Polenta

55g Cornflour

55g Gluten free plain white flour

1 tsp Cracked Black Pepper

1/4 tsp Salt

2 tsp Gluten Free baking powder

2 Eggs

90g Butter (melted)

Spooned out scoop of cobbler

How to make the filling

Preheat the oven to 180°C / Gas 4

Heat the oil in large pan and fry off the onion and garlic until soft.

Then add the swede and carrots and fry.

Next add the chopped tomatoes and stir well.

Pour in the vegetable stock and add thyme before bringing to the boil.

Season to taste before putting in an oven proof dish and covering with aluminium foil, then bake for 30-40 minutes.

Remove the dish from the oven and add the cornbread topping, then return to the oven for a further 15 minutes before serving immediately.

How to make the topping 

In a large bowl, combine the dry ingredients with 2 eggs.

Add the melted butter and whisk well.

Next, place the bowl in the fridge for half an hour for the dough to set slightly.

Once it has set, take small handfuls of dough and flatten into roughly 5cm circles.

Place the dough on top of the vegetables and return to oven for 15 minutes or so, until the topping is golden brown. 

Best served hot!

Like this? Why not try our Pesto and Green Veg Polenta Tart?

 

Root vegetable cobbler in bowl

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