Join our mailing list
Sign up for 10% off your first order.
Vegetable and Nut Cobbler
Emily Davenport
4 servings
40 minutes
50 minutes
851
A delicious Vegetable and Nut Cobbler recipe from The Dairy Book of Home Cookery.
Ingredients
- 150g (5oz) butter
- 175g (6oz) cauliflower florets
- 6 baby onions, peeled
- 175g (6oz) carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 175g (6oz) green beans, sliced
- 240g (8½oz) wholemeal self raising flour
- 400g can butter beans, drained
- 1 vegetable stock cube
- 600ml (1 pint) milk
- 110g (4oz) Red Leicester cheese, grated
- Freshly ground black pepper
- 2 tsp baking powder
- 50g (2oz) walnuts, chopped
Directions
Melt 25g (1oz) butter in a saucepan. Add raw vegetables. Cover and cook gently for 15-20 minutes, stirring occasionally, until soft.
Stir in 15g (½oz) flour. Add butter beans, stock cube, 450ml (¾ pint) milk, half the cheese and seasoning.
- Bring up to the boil, stirring, until the sauce is smooth.
- Transfer to an ovenproof casserole.
- Sift remaining flour and baking powder. Rub in remaining butter until mixture resembles fine breadcrumbs and add nuts. Stir in most of the remaining milk and mix to a soft dough. Chill for 10 minutes.
- Roll out to slightly smaller than size of casserole on a floured work surface. Cut into 6 wedges.
- Place scones on top of casserole. Brush with milk and sprinkle with remaining cheese.
Cook at 180°C/160°C fan/Mark 4 for 25 minutes or until scones are cooked.