We were in Adare, Ireland with very dear friends. Mark and I decided to make dinner, so I bought a cookbook. Mark and I sat down on a park bench while the others were sightseeing and decided what to make for dinner. I picked out this recipe for Root Vegetable Cobbler to go with the Chicken with red wine, garlic and bay leaves, another great recipe that I will share as well. I did not have a rolling pin to roll out the Shortcut Pastry, so I used a wine bottle and we had one knife to share to cut up the vegetables and the chicken, but we made a great meal and had the best time ever!
Serves: 8 (as a side dish)
Prep Time: 60 minutes
Cook Time: 40 minutes
1 yellow or Spanish Onion (1/2 roughly chopped, ½ finely chopped)
Bunch of Parsley, leaves picked off stems and leaves chopped for later use
1 vegetable stock cube, crumbled
3 carrots, peeled, cut into 1 ½ inch pieces
2 parsnips, peeled, cut into 1 ½ inch pieces
2 sweet potatoes, peeled, cut into 1 ½ inch pieces
4 tablespoons olive oil, divided use
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, picked off stem
1 dried bay leaf
Salt and pepper to season
Shortcut pastry (recipe below) Make Shortcut pastry first so it can chill while you are preparing the vegetables.
Preheat oven to 425° F.
Lightly grease and flour a 8-inch diameter soufflé dish or an 8-inch round cake pan. I like the soufflé dish because mine is 4-inches deep.
- In a small pan, add the chopped onion and 3 ½ cups of water, along with the parsley stems, peppercorns and vegetable cube stock.
- Bring to a boil and simmer for 15 minutes. Strain the stock and set aside.
- In a large bowl, put all of the vegetables, toss in 2 tablespoons olive oil, scatter onto a sheet pan and roast for 10 minutes or until lightly browned.
- Remove sheet pan from the oven and reduce the oven to 350° F.
- In a large oven proof frying pan, heat the remaining olive oil and sauté the finely chopped onion for 10-15 minutes.
- Add the stock, bring to a boil, and add all of the vegetables from the sheet pan. Add the herbs, (but not the chopped Parsley), season with salt and pepper and bring to a boil. Transfer to the oven, uncovered and bake for 20 minutes.
- Remove from oven and allow the vegetable mixture to cool slightly and add the chopped parsley.
- Lightly grease and flour your soufflé dish or cake pan. Roll the pastry into a circle large enough to overlap your dish or pan.
Lay the pastry inside the dish or pan and add the vegetable mixture. There should be a little liquid along with the vegetables, if you have too much (more than a tablespoon), drain it off.
- Fold the pastry loosely over the top of the vegetables and bake for about 30-40 minutes, until the pastry is a light golden brown.
Serve: Cut into wedges.
1 cup all purpose flour
11 tablespoons cold salted butter, cut into cubes
2 tablespoons granulated sugar
2 egg yolks
2 tablespoons ice water
Rub the flour and butter together with your fingers. Stir in the sugar and create a well in the middle, add the egg yolks and just enough water to form a ball with the flour mixture.
Wrap in plastic wrap and chill for at least 30 minutes.