Gluten-Free Vegetable Cobbler
Savor the comfort of this Gluten-Free Vegetable Cobbler, a hearty dish that perfectly blends seasonal flavors with year-round appeal!
Ingredients
- 10 tbsp unsalted butter 6 tablespoons worth cut into thin slices and kept cold
- 2 1/4 cups gluten-free all-purpose flour
- 4 cups vegetable stock or chicken stock
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves chopped, or 1 teaspoon dried thyme, crushed
- 2 tsp pink salt divided
- 1/2 tsp Freshly cracked black pepper
- 2 large russet potatoes peeled and cut into 1/2-inch pieces
- 2 large parsnips peeled and chopped into 1/2-inch pieces
- 4 large carrots peeled and sliced 1/2-inch thick
- 1 tbsp gluten-free baking powder
- 1 1/4 cups heavy cream
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 375 degrees F.
- In a medium saucepan, heat 4 tablespoons of butter over medium heat.
- When the butter melts add 1/4 cup flour and whisk for 2 minutes.
- Slowly whisk in the stock, then the mustard, thyme, 1 teaspoon of the salt, and pepper.
- Simmer until thickened, about 5 minutes.
- Taste and add more salt and pepper as needed.
- Meanwhile, place the vegetables into a 3-quart baking dish.
- Pour the sauce over the vegetables.
- Whisk the remaining 2 cups flour, the baking powder, and remaining salt in a mixing bowl.
- Cut in the cold butter with a pastry knife, or your hands, until the dough resembles coarse meal.
- Lightly stir in 1 cup of the cream with a fork, just until the dough sticks together (do not overmix).
- Drop balls of dough over the vegetables and brush the dough with the remaining cream.
- Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour.
- Let rest 15 minutes before serving.
- Garnish with the fresh parsley.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 458kcalCarbohydrates: 47gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 1251mgPotassium: 517mgFiber: 7gSugar: 7gVitamin A: 6375IUVitamin C: 13mgCalcium: 199mgIron: 2mg
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