3 T. butter
1 large onion, chopped
1 1/2 pounds potatoes, cut into 1/2-inch pieces (a bout 3 2/3 cups)
1 turnip, peeled and cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 1/2 tsp dried thyme
1 1/2 tsp. pepper
3/4 tsp. ground cumin
1 pint vegetable broth or stock
1 cup water
1 cup whipping cream
1 cup frozen peas
1/4 cup chopped fresh chives
1 T flour

For the biscuit topping:
2 cups flour
1T baking powder
1/2 tsp. salt
1/4 cup chopped fresh chives
6 T chilled butter, cut into 1/2 inch pieces
2 large eggs, slightly beaten
1/2 cup milk

To prepare the vegetable cobbler:
Melt 2 T. butter in heavy large pot and add onion to saute until golden.  Add vegetables except for peas and stir one minute.  Add broth and 1 cup water; bring to boil.  Reduce heat.  Cover and simmer until vegetables are almost tender, about 10 minutes.  Stir in cream, peas and chives.  Season to taste with salt.  Bring mixture to simmer.  Mix remaining 1 T butter and flour in small bowl to blend.  Stir into vegetables and simmer until sauce thickens slightly, about 5 minutes.  Pour vegetables into oiled baking dish and set aside.

To make biscuit topping:
Preheat oven to 425 degrees.  Mix flour, baking powder and salt in bowl.  Stir in chives.  Add butter; rub in with fingertips until mixture resembles coarse meal.  Add eggs and milk and stir just until soft moist dough forms.  Spoon heaping tablespoons of dough onto vegetable mixture.  Place baking dish on large cookie sheet and bake until topping is golden and biscuits are cooked through, about 18 minutes.  Let stand 5 minutes and serve hot.

(Adapted from