Vegetable Cobbler
Source of Recipe
Good Housekeeping
Recipe Introduction
Serves 6
Calories 395; Total Fat 11g; Saturated Fat 2g; Cholesterol mg; Sodium 940mg; Total Carbohydrate 67g;Protein 11g
List of Ingredients
1 (about 2 pounds) medium butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
3 (about 1 pound) large red potatoes, unpeeled and cut into 1 1/2-inch chunks
3 (about 1/2 pounds) medium parsnips, peeled and cut into 1-inch pieces
1 medium red onion, cut into 6 wedges
2 tablespoon(s) olive oil
3/4 teaspoon(s) salt
1/2 teaspoon(s) dried tarragon leaves
1 (13 3/4 to 14 1/2 ounces) can(s) chicken or vegetable broth
1/2 teaspoon(s) grated lemon peel
1 (small, about 3/4 pound) bunch(es) broccoli, cut into 2-inch by 1-inch pieces
1/2 cup(s) low-fat milk (1%)
2/3 cup(s) low-fat milk (1%)
1 tablespoon(s) cornstarch
1 3/4 cup(s) all-purpose baking mix
1/2 cup(s) cornmeal
3/4 teaspoon(s) coarsely ground black pepper Recipe
1. Preheat oven to 450 degrees F. In shallow 3 1/2- to 4-quart casserole or 13- by 9-inch glass baking dish, toss first 7 ingredients together until well coated. Bake, uncovered, 1 hour or until vegetables are fork-tender and lightly browned, stirring once.
2. After vegetables have cooked 45 minutes, in 3-quart saucepan over high heat, heat broth and lemon peel to boiling. Add broccoli; heat to boiling. Reduce heat to low; cover and simmer broccoli 1 minute.
3. In cup, mix 1/2 cup milk with cornstarch. Stir milk mixture into broccoli mixture, stirring constantly, until mixture boils and thickens slightly; boil 1 minute. Pour broccoli mixture over vegetables; stir until brown bits are loosened from bottom of casserole.
4. In medium bowl, mix baking mix, cornmeal, pepper, and 2/3 cup milk until just combined. Drop 12 heaping spoonfuls of biscuit dough on top of vegetable mixture.
5. Bake cobbler, uncovered, 15 minutes longer or until biscuits are browned.
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