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Ingredients
| white potatoes: 1 lb (cut into 1-inch pieces) |
| rutabaga: 1 lb |
| carrots: 4 (cut into 1-inch pieces) |
| parsnips (sliced): 2 cups (peeled and cut into 1-inch pieces) |
| onions - red: 1 onion (cut into thin wedges) |
| garlic: 2 cloves (minced) |
| chicken broth: 1 cup |
| Italian seasoning: 1 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| cream cheese: 5.2 oz (container semisoft) |
Herbed Root Vegetable Cobbler
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
72 min -
Servings
12 serving(s)
Tags
1. Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.
2. In a small bowl, combine broth, fines herbes, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables;* stir in semisoft cheese.
3. Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving. Makes 12 servings.