Vegetable Cobbler (slow cooker)

Submitted by Marlene Metherel

 

1 pkg(1/2 oz) dried porcini mushrooms

1 c boiling water

2 tbs butter

onions, thinly sliced

4 stalks celery,peeled, thinly sliced

3 cloves garlic, minced

2 tsp dried thyme leaves

1 tsp salt

1 tsp cracked black peppercorns

2 tbs all purpose flour

1 can(10 oz) condensed cream of mushroom soup (does not curdle like milk or cream if cooked for long time)

3 c carrots,peeled & thinly sliced

2 c white turnips, peeled & cut into 1/2 inch cubes

3 med potatoes, peeled & thinly sliced

1/2 c whipping cream

1 c frozen peas, thawed

1/2 c finely chopped dill


Topping

1 1/2 c all purpose flour

1 tbs baking powder

1 tsp salt

green onions, white part only, finely chopped

egg beaten

1/2 c milk

  1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes.  Drain, reserving liquid. Pat mushrooms dry with paper towel and finely chop. Set aside. In a skillet, melt butter over med heat. Add onion and celery and cook, stirring, until softened. Add garlic, thyme, salt, pepper and mushrooms and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring for 1 minute. Add reserved mushroom liquid and stir until thick. Stir in mushroom soup until mixture is smooth (will be very thick). Remove from heat.
  2. In slow cooker stoneware. Combine carrots, turnips & potatoes. Pour contents of pan over mixture & stir to combine.
  3. Cover & cook on Low for 8-10 hrs or on High for 4 -5 hrs, until veggies are tender. Stir in cream, peas & dill. Taste for seasoning & adjust.
  4. To make topping: In a bowl combine flour, baking powder & salt. Stir in green onions. Mix in egg & milk to make a lumpy dough. Spread batter over veggie mixture as best you can to resemble a crust. Cover & cook on high for 30 - 40 minutes or until toothpick comes out clean when inserted in center of batter.

 

This all seems like a lot when you look at it but is VERY GOOD. Steps 1 to 3 can be done ahead of time which helps. In my cooker took the 10 hrs on low. Also I think I will make extra topping when I do again.