Vegetable and Nut Cobbler
A delicious Vegetable and Nut Cobbler recipe from The Dairy Book of Home Cookery.
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
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°fan/Mark 4 for 25 minutes or until scones are cooked.