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
Filling:
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
Biscuit topping:
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
For filling:
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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This looks delicious!
I made this recipe this week and was kind of disappointed. It was rather bland even when I sauted in garlic, and added extra salt and seasonings. I think it would help to make it into more of a chicken pot pie. I’ll have to do some experimenting.
I’ve made this twice so far, it is a little bland but still yummy-I think celery root would do wonders in this dish.
Lindsay,
I am surprised that you didn’t like it since it has been such a favorite here at home and with guests. To each it’s own, I guess!
Some of my favorite dishes have included a lot of the same elements as this one. Cream, chicken broth, butter, and veggies. That speaks comfort food to me. Perhaps it speaks blandness to you. 🙂 I know one lady whose comfort food is white rice and stir fry, so I guess we all have our different tastes!
I don’t think that you would like it better as a pot pie however. It basically is a pot pie with biscuits instead of pie crust and root vegetables instead of broccoli. Maybe you just don’t like root vegetables?
Here are a few things you could add if you wanted to try it again.
Ground cumin. If you wanted to add more flavor and the spices that you tried didn’t work, this could help. It will make it more flavorful. The recipe I based this off of actually had cumin in it. I tried it once and it did make it more flavorful. I decided against it because to my taste buds, cumin belongs in curry.
You could also add a couple of tablespoons of white wine. This is a good way to add in more flavor. I probably would do this except that I like it how it is and I use wine a lot in some of our other recipes already.
Hey Kimmy!
We’re trying this tonight, and I’m really excited. I loved it when we were at your house. I’m adding chicken for Michael’s meat need. 🙂 I’ll let you know how it goes!
Delish! Wow, it was so good and just what I needed for my gluten free desires…my husband even liked it. And for a meatless main dish with lots of crazy veggies…that’s saying a lot. Keep up the good/different recipes! Thanks.
This was wonderful! It was similar to a chicken pot pie recipe that I love, but more of a creamy taste with the root veggies. I didn’t have any millet on hand, so I ended up using spelt flour instead. I’ll have to try it with millet, though.
I can’t remember, but I might have added a little chicken to it as well? Hmmm, chicken or not, it was good. Thanks for the great recipe!
We loved this recipe with a few tweeks of our own. I substituted oregano for thyme and sweet potatoes for regular ones. My hubby went for seconds 🙂 My only thought/question was this: I found the liquid didnt absorb or cook off and so it was really soupy. Do you ever add any thickener while still on the stove top?
I’m going on a strict cleanse later this week, so I was looking for something easy and nutritious that would feed my husband for several days. I think this is just the ticket! Like Steph Garvey, above, I’ll probably add some chicken since my husband is also a meat-lover. I look forward to seeing how much he likes this. If it’s a hit, may I post this recipe on my blog? I’m into whole foods and Body Ecology/Nourishing Traditions principles too, so I think my readers would appreciate it. (I’d give you credit and link to your blog, of course.)
Hi. Just a quick question about milling your own millet flour, I’m curious about quinoa too – if you buy it pre-ground, I’m assuming they just take the grain and grind it – no soaking, etc. Do you soak, then rinse and dehydrate or toast before grinding? Thanks! I just found your site and it’s great!
This is a great recipe. We belong to a CSA in Washington so, I’m constantly trying to come up with new ideas for all of our root veggies. It had great flavor but, I too had the problem with it being a bit too soupy. I added some arrowroot powder and it thickened up a bit but still didn’t look like your photo. We still liked it! Thanks!
I absolutely loved this!! No problems with it being soupy or anything else. I used half cream and half milk for the filling and it was perfect. Thanks!
We tried this tonight and really enjoyed it. I only made half of the receipe and it turned out great. I had a little left over chicken that needed to be used and added it to the cooked vegetables. I think I will thicken the sauce before putting it into the casserole dish. The millet “dumplings” were fantastic and so flavorful. I would like to try millet flour in other things. Have you had success doing so? Thank you so much for your reciepes and encouragment. I eat gluten free. God bless you. Andrea
I’m going to copy this down and try this this fall, looks delish. Will omit the cream for my tastes and add a small bit of chicken for hubby! We love rhutabegas in this house, so thank you for sharing this recipe.