VEGETABLE COBBLER
Why I Love This Recipe
Ingredients You'll Need
1 tbsp. oil
1 chopped onion
1 cup sliced mushrooms
2 minced cloves garlic
2 tbsp. flour
2 cups vegetable or chicken stock
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
2 peeled and diced potatoes
3 diced carrots
2 diced celery stalks
1 cup diced turnip
2 tbsp. chopped fresh parsley or 1 1/2 tsp. dried
1/3 cup whole wheat flour
1/3 cup flour
1/3 cup shredded cheddar cheese
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tbsp. melted butter
1/3 cup low fat yogurt
Directions
This is my all time favourite vegetable dish. I actually could make a meal of this by itself. Then you have the option of substituting vegetables that you have in the fridge.
Vegetable Cobbler
1 tbsp. oil
1 chopped onion
1 cup sliced mushrooms
2 minced cloves garlic
2 tbsp. flour
2 cups vegetable or chicken stock
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
2 peeled and diced potatoes
3 diced carrots
2 diced celery stalks
1 cup diced turnip
2 tbsp. chopped fesh parsley or 1 1/2 tsp. dried
In a sauce pan, heat oil over medium heat; cook onion, mushrooms and garlic, stirring for 3 minutes or until softened. Sprinkle with flour; stir in stock, thyme, salt and pepper. Cook, stirring, for 5 minutes or until sauce is boiling and thickened. Add potatoes, carrots, celery and turnip; cover and simmer, stirring often, for 15 minutes or until tender-crisp. Stir in parsley
Biscuits:
1/3 cup whole wheat flour
1/3 cup flour
1/3 cup shredded cheddar cheese
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tbsp. melted butter
1/3 cup low fat yoghurt
Combine whole wheat flour, flour, cheese, baking powder, baking soda and salt. Stir in butter into yoghurt; stir into flour mixture just until combined. Spoon dough over top of vegetables in a casserole dish. Bake in a 375 degree oven for 25 to 30 minutes or until biscuits are golden. Let stand for two minutes.
Marlene
