Winter Vegetable Cobbler

1 turnip, peeled and in bite-size wedges
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter

Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream

Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.

Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.

Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.