Autumn Vegetable Cobbler
From RIG Greer
Good friend Rig likes to cook...., and, I’ve discovered there are more men who cook than once thought - quite a few actually. RIG is always on the look-out for healthy recipes that taste good - usually those featuring a variety of vegetables. He says “I fixed this recipe last weekend and thought it was great. It is kind of a pain, but was worth the effort. The recipe originally came from Southern Living, so I don't claim any fame if you like it. Enjoy!! ”
1 small Onion, sliced
2 teaspoons Olive Oil
4 small Red Potatoes, cubed
2 Carrots, chopped
1/4 cup Water
2 medium Leeks, halved lengthwise and cut into slices
2 cups chopped Fresh Spinach
(Kale, Collard Greens or Turnip Greens may be substituted for the spinach)
1 cup Vegetable Broth
2 teaspoons All-purpose Flour
3 teaspoons (1-tablespoon) minced Fresh Parsley
1 tablespoon Soy Sauce
1/2 teaspoon Salt
In a large saucepan, saute onion in hot oil over medium-high heat until tender.
Add potato, carrot and water; cook, stirring constantly, 2 minutes.
Add leeks and spinach; cook 3 minutes or until spinach wilts.
Whisk together vegetable broth and flour until smooth.
Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture. Bring to a boil; cook stirring constantly, 1 minute.
Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto the hot vegetable mixture.
Bake at 400 degrees for 30 minutes or until golden.
1 cup All-purpose Flour
1/2 cup Cornbread Mix
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2 tablespoons Butter, softened
3/4 cup Buttermilk
2 teaspoons Honey
Combine first 5 ingredients; cut in butter with fork or pastry blender until crumbly.
Whisk buttermilk and honey together and stir into flour mixture.
Drop onto hot vegetables and bake.
Published Jan 23, 2007
Copyright ©2007 The Ponca City News