Autumn Vegetable Cobbler Recipe

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Type: Autumn Vegetable Cobbler Free Cooking Recipe – Pies And Pastries

It’s ok!

Ingredients / Directions
1 small onion
sliced
2 teaspoons olive oil
4 small red potatoes
cubed
2 carrots
chopped
1/4 cup(s) water
2 medium leeks
halved lengthwise and cut into slices
2 cup(s)s chopped fresh spinach
1 cup(s) vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping (see recipe below) Saut� sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes
carrots and spinach. Cook for three minutes
or until the 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 for one minute. Reduce heat to low. Cook
stirring often
for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes
or until golden brown.

Cornbread Topping
1 cup(s) all-purpose flour
1/2 cup(s) cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter or margarine
softened
3/4 cup(s) buttermilk
2 teaspoons honey

Combine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.

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