Last Sunday, my hubby ran to the store to pick up something for breakfast and brought me home the new Food Network Magazine premiere issue.

I was so excited I think I had my nose in it half of the day. I love the layout, the info, just everything. Oh, and even a recipe or two.

One that found me particularly enamored was an Ina Garten recipe. I know, it even shocked me. As much as I love me some Barefoot Contessa, I have always found her recipes to be a bit involved. This one was for a fall vegetable cobbler. I had everything to make it on hand, so I had to give it a whirl.

I used a russet potato, a few carrots, a couple of turnips and a rutabaga.

Even my ‘the only veggie I’ll eat is a french fry’ toddler ate a few bites. The thick gravy-like broth was nice and rich, and the crust was fluffy and tender.

It was more or less a veggie pot pie with a cobbler crust. I hate to simplify it to that degree, because it was tasty enough to be quite impressive, yet that description nails it. Its going on my repeat list, for sure!

Fall Vegetable Cobbler

from Food Network Magazine

• 4 c. low sodium chicken broth (I used beef – it was what I had)
• 2 c. all purpose flour
• 2 tbsp whole grain mustard
• 1 large turnip, peeled and cut into 3/4 in. pieces
• 2 medium russet potatoes, peeled and cut into 1/2 in. pieces
• 4 large carrots, sliced
• 8 tbsp unsalted butter, 6 tbsp cut into cubes and kept cold
• salt & pepper
• 1 tbsp baking powder
• 1 c. heavy cream

whisk broth and 1/4 c. flour in a saucepan over medium heat

add mustard and vegetables,simmer until thickened, about  2 minutes

whisk in 2 tbsp butter, salt and pepper to taste and transfer to a 3 qt casserole dish

whisk remaining 1 3/4 c. flour with the baking powder in a bowl

rub in cold butter pieces until mix resembles coarse meal

stir in 3/4 c. cream until just moistened

place large spoonfuls on top of cobbler – about 6 spoons

brush with remaining cream and bake at 375 for 45 minutes, until browned and cooked through