Winter Vegetable Cobbler

Now that autumn is here it is time for more comfort food!  This has been a family favourite for years!
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Shopping list for this recipe:
Parsnips
Carrots
Swede
Leeks
Broccoli
(fresh cranberries - optional)
Vegetable stock
Mature cheddar cheese
Ground allspice
Plain flour
Butter
Baking powder
Salt
Milk

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This recipe serves quite a few people.  Use fewer vegetables if you want to make a smaller casserole.

2 parsnips, peeled and sliced,
2 or 3 carrots, peeled and sliced
1/2 swede/turnip/rutabaga, peeled and cut into small cubes
2 leeks, cleaned and sliced

1 head of broccoli cut into florets. Blanch with some boiling water, drain and set to one side

A pint or more of vegetable stock -

2 tablespoons butter or margarine and two big tablespoons of plain flour.

Melt the butter in a pot.  Add in the flour and stir to make a roux.  Cook the roux for a few minutes to get rid of the floury taste but don't brown it.

Add a half teaspoon of allspice to the roux.  Slowly add the vegetable stock and beat with a whisk so that there are no lumps.

Put all the vegetables except the broccoli in the pan.  Pour your vegetable gravy over the vegetables. Put over a very low heat and cook slowly until the vegetables start to be tender, stirring occasionally.

While the vegetables are cooking, make the cheese scones for the top.

I rarely measure ingredients, so I had to go back and make this while measuring things.

2 cups  of plain flour
1 big teaspoon of baking powder
1/4 teaspoon salt
1/2 cup or 4 oz of margarine or butter

Blend the ingredients together with your fingers until the mixture is like sand.

Add 1/2 cup grated cheese to the scone mixture

Add 1 cup of milk and blend. Gently roll out the dough on a floured surface and cut into shapes.

Place all the vegetables in the vegetable gravy in a large casserole dish. You can add 1/2 cup of cranberries at this point if you wish.

Carefully arrange the scones on the top of the vegetables.  Place the broccoli florets between the scones.   Place even more grated cheese on the top of the  scones and place it uncovered in an oven 200.  Bake until the scones have browned.  Remove and serve.