crockpot vegetable cobbler

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* Exported from MasterCook *

 

Vegetable Cobbler (Crockpot)

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

1/2 ounce dried porcini mushroom

1 cup boiling water

2 tablespoons butter

2 onion -- thinly sliced

4 celery stalks -- thinly sliced

3 cloves garlic -- minced

2 teaspoons dried thyme leaves

1 teaspoon salt

1 teaspoon cracked black peppercorns

2 tablespoons all-purpose flour

1 10-oz can condensed cream of mushroom soup -- see tip

3 cups sliced peeled carrots

2 cups peeled cubed white turnips -- (1/2-inch)

3 medium potatoes -- peeled, thinly sliced

1/2 cup whipping cream

1 cup frozen peas -- thawed

1/2 cup finely chopped fresh dill

TOPPING:

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

6 green onion (white only) -- finely chopped

1 egg -- beaten

1/2 cup milk

 

1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain,

reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.

 

2. In a skillet, melt butter over medium heat. Add onion and celery and cook,

stirring, until softened. Add garlic, thyme, salt, pepper and mushrooms and

cook, stirring for 1 minute. Sprinkle flour over mixture and cook, stirring, for

1 minute. Add reserved mushroom liquid and stir until thick. Stir in mushroom

soup until mixture is smooth (it will be very thick). Remove from heat.

 

3. In slow cooker stoneware, combine carrots, turnip and potatoes. Pour contents

of pan over mixture and stir to combine.

 

4. Cover and cook until vegetables are tender: LOW for 8 to 10 hrs; HIGH for 4

to 5 hrs. Stir in cream, peas and dill. Taste for seasoning and adjust.

 

5. To make topping: in a bowl, combine flour, baking powder and salt. Stir in

green onions. Mix in egg and milk to make a lumpy dough. Spread batter over

vegetable mixture as best you can to resemble a crust. Cover and cook on high

for 30 to 40 minutes or until a toothpick inserted in center comes out clean.

 

TIP - Unlike milk or cream, condensed cream soup won't curdle if it is cooked

for a long period of time. It is a useful ingredient for crockery cooking based

on a cream sauce.

 

TOPPING VARIATION: Transfer the stew to an oven-proof casserole. Top and bake at

400F for 20 minutes. Test: continue testing until the topping is lightly brown

and baked completely. (kp)

 

Cuisine:

" Vegetarian "

 

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Per Serving (excluding unknown items): 329 Calories; 13g Fat (34.1% calories

from fat); 8g Protein; 47g Carbohydrate; 6g Dietary Fiber; 54mg Cholesterol;

1135mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Finlayson says this one-dish meal reminds her of a vegetarian version of

chicken pot pie.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1091 0 0 20024 5370 0 0 0 0 0 0 0 0 3585 0 0

 

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