Winter Vegetable Cobbler / from The Fannie Farmer Cookbook

1 turnip, peeled and in bite-size wedges
1 potato, russet or baking, peeled and diced
1 celery root, peeled and diced (about 1 ½ cups)
1 onion, coarsely chopped
3 carrots, peeled and sliced
½ cup chopped parsley
1 cup vegetable broth, chilled
2 tablespoons cornstarch
1 teaspoon salt
freshly ground pepper
4 tablespoons butter

Dough

1 ¼ cups flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter, chilled and in small pieces
¾ cup cream

Put turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (about 6 cups of vegetables). In a small bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper, and mix to blend. Dot top of the vegetables with the butter. Preheat the oven to 350°F. Make the cobbler 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 mixture 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 ¼ inch thick. Place the dough on top of the vegetables. Bake for 45-55 minutes, until vegetables are cooked through and crust is browned.