Herby Chestnut and Cheddar Cobbler with Celeriac

A warming stew, rich with porcini and red wine, this Herby Chestnut and Cheddar Cobbler with Celeriac, by award-winning vegetarian food writer Anna Jones, is super comforting for a cold evening. It’s topped with dumplings, which are brushed with egg yolk to give them a lovely golden crust – or, for a vegan alternative, brush with dairy-free milk. Looking for more winter recipes? Look no further.

Time: 160 min
Servings: 6

Source: ocado.com

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Ingredients

of dried porcini mushrooms
of olive oil
onions, finely chopped
garlic cloves, crushed
carrots, finely chopped
sticks of celery, finely chopped
of portobello mushrooms, finely chopped
of celeriac, 700g peeled and chopped into 1cm pieces, 100g grated
of red wine
of tinned chopped tomatoes
of harissa paste
of bouillon powder
of cooked chestnuts
of salted butter
of cheddar
of self-raising flour, plus extra to dust
sprigs of rosemary, leaves chopped, plus extra to serve
lime, zested
egg yolk, for brushing

Herby Chestnut and Cheddar Cobbler with Celeriac

Ingredients

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