Winter Vegetable Cobbler

• 2 cups sliced carrots
• 1 cup sliced parsnip
• 2 cups baby red potatoes, scrubbed and quartered
• 1 large sweet onion, cut into 1-inch dice
• 12 cup chopped fresh parsley
• 1 cup vegetable broth (homemade, preferred)
• 1 tablespoon cornstarch
• 1 teaspoon salt
• pepper
• 12 cup cold butter, cut into pieces
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 12 teaspoon salt
• 12 cup cold butter, cut into pieces
• 34 cup milk

1. Preheat oven to 325.
2. Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
3. Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
4. Drain and mix with the parsley in a 13 x 9 inch baking dish.
5. In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
6. Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
7. Make the topping: in a big bowl, combine the flour, baking powder, and salt; add in the butter and cut in with a pastry blender until the mixture resembles coarse crumbs (or can combine the dry ingredients in a food processor with the steel blade in place; add in the butter and pulse; transfer the mixture to a large bowl).
8. Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
9. Roll out on a lightly floured surface so it is the size of the top of the baking dish.
10. The dough will be about 1/3 inch thick.
11. Place the dough on top of the vegetables; but do not crimp the edges (it is ok if the topping shrinks away from the edges of the casserole while baking).
12. Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.

carrots, parsnip, baby red potatoes, sweet onion, parsley, vegetable broth, cornstarch, salt, pepper, cold butter, flour, baking powder, salt, cold butter, milk

Taken from www.food.com/recipe/winter-vegetable-cobbler-409830 (may not work)