Fall Vegetable Cobbler

Fall Vegetable Cobbler:Food network!

Prep Time: 30 minutes

Cook Time: 1 hour Level: Intermediate Serves: 4-6

* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.