Broccoli Cheddar Cobbler (Stew)
I found this recipe on Pinterest, and obviously knew at first sight that it would be one of my favourites!
It takes a little more seasoning than the original recipe called for, including garlic (how could they ever leave that out?!), so make sure to taste as you go. If it’s still not quiiiite right, then it’s possible to reduce it before serving.
The biscuits aren’t necessary to bake into the soup, or at all, but they sure add to the overall appeal! I’ll include the recipe that came with the stew below, but any scone or buttermilk biscuit will do – especially if you add some leftover grated cheese and fresh chives!
Ellysa
Recipe Notes
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour + 30 mins
Yield: 5-6 servings
Original Recipe: Half-Baked Harvest
First Tried: April 2021
Stew Ingredients
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 medium carrot, diced
- 1/3 cup all-purpose flour
- 3 cups vegetable broth
- 4 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/2 tsp nutmeg, freshly grated
- 1/4 tsp cayenne powder, more or less to taste
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 2 tbsp fresh thyme leaves, plus more for garnish
Biscuit Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup grated parmesan
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup cold buttermilk
- 1/4 tsp salt
Instructions
- Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion, carrot and garlic, and cook until fragrant, about 10 minutes.
- Add the flour and mix in thoroughly. Cook until golden, about 1-2 minutes, then gradually stir in the broth until smooth.
- Add the broccoli, bay leaves, nutmeg, cayenne, salt and pepper to taste, and half of the thyme. Bring to a simmer and then reduce heat to medium, and cook, uncovered, until the broccoli is tender, or about 10 minutes.
- Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the remaining thyme and cook for another 10 minutes, or until the mixture has thickened. Remove from heat and serve, or transfer to a casserole dish (9 x 13″ pan is ideal).
- Preheat oven to 375 F.
- In a mixing bowl, combine the flour, baking powder, parmesan and salt for biscuits. Add the butter and use a pastry cutter to toss with flour until chunks are about the size of small peas.
- Add the buttermilk and mix until just combined.
- Roll out biscuit dough to a 1″ thick rectangle and cut into six biscuits. Place the biscuits on top of the broccoli stew, and brush the top of each with a little buttermilk. Bake in the oven until biscuits are golden brown, about 25-30 minutes. Top with fresh thyme, and enjoy!
Notes
We didn’t have fresh thyme the first time I made this recipe, so I substituted about 3 tsp of dried thyme. Worked better than I anticipated! The second time, I found the thyme to not be as flavourful – add more if necessary.