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