This exceptional cobbler may be served as a meatless main course or as a delightful and surprising side dish. Either way, you will see smiles at your table.

Spring Vegetable Cobbler
Recipe type: Vegetable Pies
Serves: 8
  • 2 small zucchini, cut into 1-1/2" pieces
  • 2 small yellow crookneck squash, cut into 1-1/2" pieces
  • 1 red bell pepper, cut into 1-1/2" pieces
  • 4 baby carrots; cut in half
  • 8 large mushrooms; cut in half
  • 1/2 pound broccoli, cut into individual florets about 3 Cups
  • 2 medium potatoes, peeled and quartered
  • 2 Cups Bechamel Sauce; see Recipe
  • 2 Tablespoons butter
  • 1 large onion; coarsely chopped
  • 4 cloves garlic; minced
  • 1/2 Cup dried lentils
  • 1 teaspoon Kosher salt
  • 2 Tablespoons fresh tarragon
  • 1/4 teaspoon white pepper
  • Cheddar Biscuits:
  • 2 Cups flour
  • plus flour for dusting
  • 1 teaspoon Kosher salt
  • 2 teaspoons baking powder
  • 1 Tablespoon fresh tarragon
  • 3 ounces Cheddar cheese; grated
  • 3/4 Cup milk
  • 3 Tablespoons butter; melted
  1. Preheat oven to 375 degrees. Place in a 1-quart saucepan and cover with water. Bring to a boil. Reduce heat and simmer until easily pierced with a knife (20 to 25 minutes).
  2. Place potatoes and Bechamel Sauce in a blender, food processor, or food mill, and puree.
  3. Heat butter in a large skillet. Saute onion and garlic for 5 minutes. Add zucchini, squash, pepper, carrots, mushrooms, broccoli, lentils, bechamel-potato mixture, salt, tarragon, and pepper. Toss to combine. Pour mixture into a 3-quart casserole. Place Cheddar Biscuits over mixture. Bake until top is golden brown and vegetables are hot (about 1 hour).
  4. For each serving, top a generous scoop of vegetables with one or two biscuits. To prepare Cheddar Biscuits, sift together flour, salt, baking powder, and tarragon into a 3-quart mixing bowl. Toss cheese with dry ingredients. Stir together milk and 2 tablespoons of the melted butter.
  5. Gently stir milk-butter into dry ingredients, mixing only until combined.
  6. Place dough on a lightly dusted work surface and pat to 1/2 inch thick. Cut into 2-inch rounds. Place biscuits on casserole and brush with remaining melted butter.
Yield: 8 servings. Biscuit Yield: 10 to 12 biscuits.

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