This is the perfect comfort food. It’s creamy, warm, full of tender root vegetables, and good for you to boot! It’s a great “company” dinner and people pleaser. It’s a whole food/grain dinner, that also happens to be gluten free, for those who are concerned with gluten intake.
Root vegetable cobbler with Millet Dumplings
3 tablespoons of butter
1 large onion, chopped
1 1/2 pounds of potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
2 large carrots, peeled and cut into 1/2 inch pieces
1-2 turnips, peeled and cubed
1 1/2 teaspoons dried thyme
1/2 teaspoon of pepper
14 1/2 ounces of chicken broth
1 cup of water
1 cup of whipping cream or whole milk
1 cup of peas
2 cups millet flour (I grind my own, you can look for millet flour in health stores, specialty stores, or grind your own in a grain grinder or even coffee grinder!)
1 Tablespoon baking powder
1 teaspoon salt
6 tablespoons chilled butter, cut into 1/2 inch pieces
2 large eggs
1/2 cups of milk
Melt butter in heave large pot over medium heat. Add onion and saute until soft and golden, about 7 minutes. Add all of the root vegetables, broth and water. Bring to boil, reduce heat, cover and simmer just until vegetables are tender (around ten to twenty minutes). This cooking time will depend on how small you cubed your veggies.
Add cream and peas and season with salt and pepper. Bring to a simmer.
Pour into a 9 by 13 casserole dish
For biscuit topping: Preheat oven to 425. Sift flour, baking powder and salt into bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until well mixed.
Drop in big spoonfuls onto the casserole dish.
Bake about 18 minutes in oven. Let stand 5 minutes and serve
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