Dinners/Veggie Cobbler
Serves: 8
Active Time: 20 minutes
Total Time: 1 hour
From: Family Fun (http://familyfun.go.com/recipes/veggie-cobbler-784971/)
Ingredients
FOR THE FILLING:
2 baking potato, peeled and cut into a 3/4-inch dice
4-5 thinly sliced carrots
1 cup frozen peas
1 cup frozen corn
16oz/2 cups sliced mushrooms
1 cup broccoli florets
1 cup diced butternut squash
3 1/2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
3 tablespoons flour
2 1/2 vegetable bouillon cubes dissolved in 1 1/4 cups hot water
1 cup milk
1/2 teaspoon each of salt, celery seed
1/4 teaspoon pepper
1 teaspoon thyme
1/3 cup grated Parmesan
FOR THE TOPPING:
3/4 cup yellow cornmeal
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1 large egg, lightly beaten
1 tablespoon oil, 1/2 teaspoon salt
Directions
Step 1
Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in a medium-size pot and fill it with enough water to cover the vegetables plus one inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them aside.
Step 2
Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and sauté them, stirring often, until they're soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to stir until the sauce thickens, about 4 minutes.
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Step 4
Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly blended. Spread the batter over the filling - it is rather thin. Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before serving. Serves 8.
