This is a print preview of "Autumn Vegetable Cobbler" recipe.

Autumn Vegetable Cobbler Recipe
by Global Cookbook

Autumn Vegetable Cobbler
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  Servings: 4

Ingredients

  • 1 sm onion sliced
  • 2 tsp extra virgin olive oil
  • 4 sm red potatoes cubed
  • 2 x carrots minced
  • 1/4 c. water
  • 2 med leeks halved lengthwise, and cut into slices
  • 2 c. minced fresh spinach (minced kale, collard greens, or possibly turnip greens may be substituted)
  • 1 c. vegetable broth
  • 2 tsp all-purpose flour
  • 3 Tbsp. chopped fresh parsley
  • 1 Tbsp. soy sauce
  • 1/2 tsp salt
  • 1 c. all-purpose flour
  • 1/2 c. cornbread mix
  • 1 tsp baking pwdr
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 Tbsp. butter or possibly margarine softened
  • 3/4 c. buttermilk
  • 2 tsp honey

Directions

  1. Saute/fry sliced onion in warm oil in a large saucepan over medium-high heat till tender. Add in potato, carrot, and 1/4 c. water; cook, stirring constantly, 2 min. Add in leeks and spinach, and cook 3 min or possibly till spinach wilts.
  2. Whisk together vegetable broth and flour till smooth. Stir broth mix, chopped parsley, soy sauce, and salt into spinach mix. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 min or possibly till thickened.
  3. Prepare Cornbread Topping: Combine first 5 ingredients; cut in butter with a fork or possibly pastry blender till crumbly. Stir together buttermilk and honey; stir into flour mix.
  4. Spoon vegetable mix into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto warm vegetable mix.
  5. Bake at 400 degrees for 30 min or possibly till golden brown.
  6. This recipe yields 4 servings.