Winter Vegetable Cobbler

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My question is would this fit in a 9 x 13 pan or bigger?

 

from recipesource.com

 

Winter Vegetable Cobbler

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Veggies

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 turnip, peeled, cut into bite-size wedges

1 potato (russet or baking) -- peeled & diced

1 celery root -- peeled & diced

1 onion -- coarsely chopped

3 carrots -- peeled & sliced

1/2 cup chopped parsley

1 cup vegetable broth

2 tablespoons cornstarch

1 teaspoon salt

freshly ground pepper

4 tablespoons butter or margarine

COBBLER DOUGH:

1 3/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons butter or margarine, chilled, cut -- into small pieces

3/4 cup cream (or use half & half or fat free

evap. milk or soy milk)

 

Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch

deep 8-cup ovenproof baking dish (there should be about 6 cups of

vegetables). In a small mixing bowl, blend the broth with the cornstarch, pour

over

the vegetables, and mix well. Add salt and pepper to taste and mix to blend.

Dot the top of the vegetables with the butter. Preheat oven to 350 degrees

F.

Make the cobbler dough: Mix flour, baking powder, and salt in a large

mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter

into

the flour mixture and rub quickly with your fingertips until the mixture

resembles coarse crumbs. Using a fork, slowly stir in the cream until roughly

mixed

.. Gather the dough into a shaggy mass and knead five or six times. Roll

the dough on a lightly floured board to the size of the top of the baking dish.

The dough should be about 1/4-inch thick. Place the dough on top of the

vegetables. Bake for 45-55 minutes until vegetables are cooked through and

crust is browned. Test vegetables for doneness with a knife tip or skewer.

Remove from oven and let sit about 10 minutes.