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When asked what vegetables people enjoy the most, a majority will list summer crops such as cucumbers, tomatoes, corn, and summer squash. Only a rare few among us will praise the rutabaga, despite its wonderful, hearty flavor when boiled and mashed with some carrots, butter, brown sugar, salt, and pepper. I would also put Brussels sprouts, cauliflower, and parsnips high on my list of favorites.
Given my vegetable choices, you might assume that I am not picky, which is true now, but hasn’t always been the case. As a young girl, I used to cringe at the smell of boiling Brussels sprouts. The odor lingered in our kitchen for so long that I often lost my appetite altogether. It was not until my dad grew beets, rutabagas, and turnips for our farm customers that I fell in love with the earthy aroma these vegetables give off when just pulled from the soil. There is something comforting about being able to pluck your dinner from the ground, brush off the dirt, and carry it straight to the kitchen for preparation. Over time, my passion for this simple act grew. I feel fortunate to have access to food so fresh, and so close to the earth.
My taste for root vegetables along with my love of building a complete meal in one pot led me to try a vegetable cobbler recipe I found online some years ago. Now, every December when a chill is in the air and I have to wear a couple layers to keep warm, I step into my kitchen to create this cobbler. It’s the epitome of a perfect comfort meal.
Root Vegetable Cobbler
1 teaspoon olive oil
1 medium onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons flour
2 cups vegetable stock
1⁄2 teaspoon thyme
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 medium potatoes, peeled and diced
2 carrots, diced
1 parsnip, diced
2 stalks celery, diced
1 cup rutabaga, peeled and diced
2 tablespoons fresh parsley
1⁄3 cup whole wheat flour
1⁄3 cup all-purpose flour
1⁄4 cup cheddar cheese, shredded
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 teaspoon butter, melted
1⁄2 cup plain yogurt
1. In a large saucepan, heat oil over medium heat. Cook onion, mushrooms, and garlic, stirring occasionally, for 3 minutes or until softened. Sprinkle with flour. Cook, stirring, for 1 minute.
2. Gradually stir in stock, thyme, salt, and pepper. Cook, stirring, for 5 minutes or until boiling and thickened.
3. Add potatoes, carrots, celery, and rutabaga. Cover and simmer, stirring often, for 15 minutes or until tender-crisp. Stir in parsley. Spoon mixture into an 8-cup casserole dish.
4. In a bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda, and salt.
5. Mix together the butter and yogurt, then stir into the flour mixture until just combined. Drop by large spoonfuls over vegetables. Bake in a 375-degree oven for 25-30 minutes or until the biscuit crust is golden. Let stand for 2 minutes before serving.
Becky Herbert is the owner of Eating with the Seasons, an agriculture program that delivers local organic food to residents all over the Bay Area. Visit her website at eatwiththeseasons.com.
