Veg­etable and Nut Cob­bler

The People's Friend - - Cookbook -

Course: main Skill level: easy Serves: 4

150 g (5 oz) but­ter

175 g (6 oz) cauliflower flo­rets 6 baby onions, peeled

175 g (6 oz) car­rots, peeled and sliced

1 parsnip, peeled and sliced 175 g (6 oz) green beans, sliced 240 g (8½ oz) whole­meal sel­f­rais­ing flour, plus ex­tra for dust­ing 1 x 400 g can but­ter beans, drained 1 veg­etable stock cube

600 ml (1 pt) milk

110 g (4 oz) Red Le­ices­ter cheese, grated

Freshly ground black pep­per, to taste

2 tsp bak­ing pow­der

50 g (2 oz) wal­nuts, chopped

1 Melt 25 g (1 oz) of the but­ter in a saucepan. Add the raw veg­eta­bles. Cover and cook gen­tly for 15 to 20 min­utes, stir­ring oc­ca­sion­ally, un­til soft.

2 Stir in 15 g (½ oz) of the flour. Add the but­ter beans, stock cube, 450 ml (¾ pt) of the milk, half the cheese and sea­son­ing.

3 Bring up to the boil, stir­ring, un­til the sauce is smooth.

4 Trans­fer to an oven­proof casse­role.

5 Sift the re­main­ing flour and bak­ing pow­der into a bowl. Rub in the re­main­ing but­ter un­til the mix­ture re­sem­bles fine bread­crumbs and add the nuts. Stir in most of the re­main­ing milk and mix to a soft dough. Chill for 10 min­utes.

6 On a floured work sur­face, roll out the dough to slightly smaller than size of casse­role. Cut into 6 wedges.

7 Place the scones on top of the casse­role. Brush with milk and sprin­kle with re­main­ing cheese. Bake at 180 deg. C., 350 deg. F., Gas Mark 4 for 25 min­utes or un­til the scones are cooked.

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