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    You are in: Home / Australian / Winter Vegetable Cobbler Recipe
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    Winter Vegetable Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Lene's Note:

    This is just the classic that's reappearing in all those trendy pub-restaurant. It's also a perfect family supper - warming, very tasty and easy to make at home.

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    Units: US | Metric



    1. 1
      Preheat the oven to 200 degrees. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast roast for 30 minutes until nicely browned.
    2. 2
      Meanwhile, place the flour, salt, cayenne, butter and three quaters of the cheese in a food processor and whizz until well blended. Beat together the egg and 2 Tbs of milk then add to the food processor. Pulse to form a smooth, soft dough.
    3. 3
      Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of your hand. Brush the tops of the cobbles witht the remaining milk, then scatter over the reserved cheese.
    4. 4
      Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until golden brown. Serve immediately.

    Ratings & Reviews:

    • on March 15, 2009


      I also add to mine 14 oz. canned chopped tomatoes, 1/4 cup lentils, a sprinkle of oregano and a dash of Tabasco sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Winter Vegetable Cobbler

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 396.4
    Calories from Fat 207
    Total Fat 23.1 g
    Saturated Fat 11.7 g
    Cholesterol 89.0 mg
    Sodium 367.6 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 2.9 g
    Sugars 3.7 g
    Protein 9.6 g

    The following items or measurements are not included:


    sage sprigs

    vegetable stock

    coarse grain mustard

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