Winter White Cobbler

Recipe provided by the Hogg! We had a ton of root vegetables from the CSA so we made this with some modifications due to our supply. For example, we added way too many parsnips since we had them and we didn't have celery root, but we had a rutabaga. The replacements were great and I think that makes this recipe super flexible.

Ingredients:

3 tablespoons butter

1 fennel bulb, core removed, thinly sliced

2 leeks, white part only, thinly sliced

1 pound turnip, peeled and diced

1 large celery root (celeriac), peeled and diced

1 parsnip peeled and diced

2 Yukon Gold potatoes, peeled and diced

2 cups vegetable stock

salt to taste

3/4 cup cream

1 tablespoon flour

The Topping:

1/2 cup milk

1 tablespoon melter butter

1 egg

1 cup flour

1/2 cup parmesan

1 1/2 teaspoons baking powder

kosher salt and ground pepper

Instructions:

In a large pot, heat two tablespoons of the butter over medium high. Add the fennel and leeks and saute for 5 minutes until just soft. Add the turnip, celery root, parsnip, potatoes and stock and bring to a simmer. Cook for 10 minutes until the vegetables are tender. Season to taste with salt. Add the cream and bring to a low simmer. In a bowl, mash together the remaining butter and flour. Add to the vegetables, stirring well and simmer for 5 minutes. Remove from the heat and cool slightly.

Preheat oven to 400 degrees.

For the topping:

Combine the milk, butter and egg and mix well. In a separate bowl, mix flour, cheese, baking powder and a pinch each of salt and pepper. Add the liquid ingredients and stir well.

Put the vegetables in a 10 to 12 cup baking dish.The filling should reach about 2/3 of the way up the dish; any more than that and it could overflow during cooking. Crop spoonfuls of the cobbler dough over the top and spread to cover big gaps (the dough will expand as it bakes to fill the rest). Bake in oven for 25 minutes, until the top is nicely browned. Allow to cool for 10 minutes before serving.