Name: Root Vegetable Cobbler with Chive Biscuit Topping
Yield: Makes 6 servings
Ingredients: 3 tablespoons butter; 1 large onion, chopped; 1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups); 1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces; 1 large carrot, peeled, cut into 1/2-inch pieces; 1 1/2-ounce package dried porcini mushrooms*; 1 1/2 teaspoons dried thyme; 3/4 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1 14 1/2-ounce can vegetable broth; 1 cup water; 1 cup whipping cream; 8 ounces fresh shiitake mushrooms, stemmed, caps diced; 1 cup frozen peas; 1/4 cup chopped fresh chives; 1 tablespoon all purpose flour; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 cup chopped fresh chives; 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces; 2 large eggs; 1/2 cup whole milk; *Dried porcinis are available at Italian markets and many supermarkets.

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Root Vegetable Cobbler with Chive Biscuit ToppingBrian Leatart

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