This is a pot pie. Well, it’s actually more of a savory cobbler as it has a buttermilk biscuit topping instead of a pastry crust topping. This is cool weather comfort in a cast iron pot. A cornucopia of root vegetables—parsnip, celery root, fennel, carrots, sun chokes—unapologetically swimming in a vegetarian cheese sauce beneath clouds of rosemary thyme cheese biscuit.
The long time tag line of this blog has been “a cast iron skillet & a camera”, and the skillet I was referring to was my Lodge skillet that I make/bake/fry any and everything I can in. It’s well seasoned & well loved. And I never let it touch water. Cause I’m forgetful and lackadaisical and that would be asking for rust. But whoa science! Lodge just came out with a new rust resistant line. You can get it wet. Let it air dry. Even, so they say, occasionally run it through the dishwasher. My mind is blown. Which is why I’m proudly to collaborate with Lodge to share it with you today. I’m a less is more girl when it comes to cookware, and this pot is perfect for everything from roasts and stews and braises to baking bread and cobblers like this.
I decided this would be the perfect dish to break in the new dutch oven because this recipe gets the pot nice and dirty—I clean my regular cast iron with heat, salt, and coconut oil—and this would be an instance in which I’d really want to actually *wash it with water*. And now I can! Without fear of ruining it. Huzzah.
More about this dish. For one, vegetarian though it may be, it isn’t light. We won’t pretend it is. This is luxurious comfort foot, and while chicken thighs would be gorgeous shredded into the mix, I honestly prefer it this way. The vegetables can really sing. Every bite is a different reiteration of warm, earthy, and creamy. The celery root and sun choke are particularly stellar. This would make a hearty, rich side at your Thanksgiving feast or a perfectly filling main on a weeknight with a nice green salad to brighten things up.
If there are any or even a couple of these veggies you can’t find, no worries, you can easily just substitute extra of one of the others or even potato. This is a flexible, rustic dish, humble & warming. Nothing too precise or precious about it. I spice my cheese gravy with cayenne, freshly nutmeg, and fennel pollen (ground fennel seed would work well too), and I use a local cheese from Sequatchie Cove called Cumberland but a gruyere would work really well too. Rosemary and thyme are my herbs of choice here but chive and even sage or tarragon could be really cool. Feel free to play with it! But be warned…this cheese sauce. It’s intensely good stuff. And also happens to be the basis of a very impressive mac n cheese…but that’s for another day. Maybe that’s what I’ll bake next in this the dutch oven…
You can find this pot and the rest here!