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Gluten-Free Vegetable Cobbler Recipe

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4.3 from 12 reviews

This Gluten-Free Vegetable Cobbler is a hearty, comforting dish featuring tender root vegetables in a savory mustard-thyme vegetable stock, topped with a light and flaky gluten-free biscuit crust. Perfect for a cozy family meal, this recipe is naturally gluten-free and boasts layers of flavor with fresh herbs and creamy richness.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Vegetable Base

  • 2 large russet potatoes, peeled and cut into 1/2-inch pieces
  • 2 large parsnips, peeled and chopped into 1/2-inch pieces
  • 4 large carrots, peeled and sliced 1/2-inch thick

Sauce

  • 4 cups vegetable stock (or chicken stock)
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves, chopped (or 1 teaspoon dried thyme, crushed)
  • 2 tsp pink salt, divided
  • 1/2 tsp freshly cracked black pepper
  • 10 tbsp unsalted butter (6 tablespoons sliced and kept cold; 4 tablespoons for sauce)
  • 1/4 cup gluten-free all-purpose flour (for sauce)

Biscuit Topping

  • 2 1/4 cups gluten-free all-purpose flour (divided: 1/4 cup for sauce, 2 cups for dough)
  • 1 tbsp gluten-free baking powder
  • 6 tbsp unsalted butter, sliced and kept cold (part of the 10 tbsp total)
  • 1 1/4 cups heavy cream (divided: 1 cup for dough, remaining for brushing)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat the oven: Set your oven to 375 degrees F (190 degrees C) to prepare for baking the cobbler.
  2. Make the sauce base: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 1/4 cup gluten-free flour and cook for 2 minutes to form a roux.
  3. Add liquids and seasonings: Slowly whisk in the vegetable stock, followed by the Dijon mustard, thyme, 1 teaspoon of salt, and freshly cracked black pepper. Simmer this mixture until it thickens, about 5 minutes, stirring frequently to prevent lumps.
  4. Adjust seasoning: Taste the sauce and add additional salt and pepper as necessary to balance the flavors.
  5. Prepare vegetables: Place the peeled and cut potatoes, parsnips, and carrots evenly into a 3-quart baking dish.
  6. Combine sauce and vegetables: Pour the thickened sauce evenly over the vegetables, ensuring they are well coated.
  7. Mix biscuit dough dry ingredients: In a separate mixing bowl, whisk together the remaining 2 cups gluten-free flour, gluten-free baking powder, and the remaining 1 teaspoon of salt.
  8. Add butter to dry ingredients: Cut in the cold, sliced butter (6 tablespoons) using a pastry knife or your hands until the mixture resembles coarse meal with pea-sized lumps.
  9. Add cream to form dough: Lightly stir in 1 cup of heavy cream with a fork, mixing just until the dough comes together. Be careful not to overmix to keep the topping tender.
  10. Top vegetables with dough: Drop spoonfuls or balls of the biscuit dough over the vegetable layer evenly.
  11. Brush dough with cream: Use the remaining heavy cream to gently brush over the biscuit topping to promote browning and a beautiful crust.
  12. Bake the cobbler: Place the baking dish on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes to 1 hour, until the topping is golden brown and the filling is bubbling.
  13. Rest before serving: Remove from the oven and let the cobbler rest for 15 minutes. This helps the sauce thicken slightly for easier serving.
  14. Garnish and serve: Sprinkle chopped fresh parsley over the top for a bright, fresh finish before serving warm.

Notes

  • Ensure the butter for the topping is cold to achieve a flaky biscuit texture.
  • Feel free to substitute vegetable stock with chicken stock if not strictly vegetarian.
  • If you want a spicier kick, add a pinch of cayenne pepper to the sauce.
  • Use gluten-free baking powder to maintain the gluten-free status of the recipe.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • This dish pairs well with a simple green salad or steamed greens for a balanced meal.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes to 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/gluten-free-vegetable-cobbler-recipe/