How To Make Pork & Parsnip Cobbler
From fruity fillings to savory flavors, there’s nothing a Cobbler dish can’t make good. Try our list of Cobbler recipes to see which ones are your favorite.
Serves:
Ingredients
- 1.5 lbs pork shoulder, cubed
- 2 parsnips, peeled and chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tbsp flour
- 2 cups chicken broth
- 1 tsp dried thyme
- salt and pepper to taste
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 4 tbsp cold butter, cubed
- 1/2 cup milk
Instructions
-
Preheat your oven to 350°F (175°C).
-
In a large oven-safe pot, brown the pork shoulder over medium heat. Remove and set aside.
-
In the same pot, sauté the onions and garlic until translucent.
-
Add the flour and cook for 1 minute, stirring constantly.
-
Gradually whisk in the chicken broth until smooth.
-
Return the pork to the pot, along with the parsnips and dried thyme. Season with salt and pepper.
-
Cover and transfer to the preheated oven. Cook for 1.5 hours, or until the pork is tender.
-
Meanwhile, prepare the biscuit topping. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
-
Cut in the cold butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
-
Stir in the milk until just combined.
-
After 1.5 hours of cooking, remove the pot from the oven and increase the temperature to 425°F (220°C).
-
Drop spoonfuls of the biscuit dough onto the hot pork and parsnip mixture.
-
Return the pot to the oven and bake, uncovered, for an additional 20 minutes, or until the biscuits are golden and cooked through.
-
Serve the Pork & Parsnip Cobbler hot, with a side of green vegetables or a fresh salad.
Nutrition
- Calories : 520kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 100mg
- Sodium : 1100mg
- Total Carbohydrates : 60g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 35g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
