Vegetable Cobbler featuring Rutabagas |

The Beet

Finding inspiration in the kitchen during the depths of winter can be challenging for most people. To be completely honest, the challenge to be creative with root vegetables and the limited greens and other produce available locally inspires me. I am pretty sure I am one of the few people who developed a craving for Rutabagas before they were around, but I did.

I am thrilled that Phil Foster has a new crop of them for us this week! Here is how I will enjoy them – a Root Vegetable Cobbler featuring the not-so-loved vegetable. Try this and I assure you, you will change your mind!


1 teaspoon olive oil
1 medium onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons flour
2 cups vegetable stock
½ teaspoon thyme
¼ teaspoon each Salt & Pepper
2 medium potatoes, peeled & diced
3 carrots, diced
2 stalked celery, diced
1 cup rutabagas, peeled & diced
2 tablespoons chopped fresh parsley
½ cup whole wheat flour
1/3 cup all-purpose flour
¼ cup cheddar cheese, shredded
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon butter, melted
½ cup yogurt
In a large saucepan, heat oil over medium heat; cook onion, mushroom and garlic, stirring occasionally for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute.
Gradually stir in stock, thyme, salt, and pepper; cook, stirring, for 5 minutes or until boiling and thickened.
Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15 minutes or until crisp-tender. Stir in parsley. Spoon in to 8-cup casserole dish.
Meanwhile, in a bowl combine flours, cheddar, baking powder, baking soda and salt.
Stir butter in to yogurt stir in to flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375 degree oven for 25-30 minutes or until biscuit crust is golden brown.