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Vegetable & Nut Cobbler

Vegetable and Nut Cobbler

A delicious Vegetable and Nut Cobbler recipe from The Dairy Book of Home Cookery.

Vegetable & Nut Cobbler

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

Instructions

1

Melt 25g (1oz) butter in a saucepan. Add raw vegetables. Cover and cook gently for 15–20 minutes, stirring occasionally, until soft.

2

Stir in 15g (½oz) flour. Add butter beans, stock cube, 450ml (¾ pint) milk, half the cheese and seasoning.

3

Bring up to the boil, stirring, until the sauce is smooth.

4

Transfer to an ovenproof casserole.

5

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.

6

Roll out to slightly smaller than size of casserole on a floured work surface. Cut into 6 wedges.

7

Place scones on top of casserole. Brush with milk and sprinkle with remaining cheese.

8

Cook at 180°C/160°fan/Mark 4 for 25 minutes or until scones are cooked.

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