Vegetable Cobbler with Herbed Biscuits Ingredients MINOR’S® Culinary Cream MINOR’S® Herb de Provence Flavor Concentrate MINOR’S® Dry Roux (Sauce/Soup Thickener) MINOR’S® Classical Reductions Reduced Vegetable Stock Waxy potatoes Parsnips Carrots (can be substituted with parsnip or other root vegetable for more earthy and vegetal taste.) Onions Turnips or rutabagas Whole milk Biscuit mix Butter Build It Sauté vegetables in butter. Add milk, Vegetable Stock, and Dry Roux to thicken. Add Culinary Cream, place in ovenproof dish. Mix biscuits with Herb de Provence, and cover dish with mixture and bake until done. Serve with a side salad. Share this recipe: More Like This Meatless No Meat, No Problem: Let Your Plant-based Ingredients Shine Industry Trends The Benedict Revival
