Vegetable
Corn Bread Cobbler
What You
Need:
1 butternut squash,
peeled and cut into 1/2 in. pieces
1 lb. red potatoes
cut into 1/2 in. wedges
3 parsnips, peeled
and cut into 1/2 in. pieces
1 red onion cut into
1/2 in. wedges
3 tbsp. olive
oil
1 tsp
salt
1 tsp. tarragon,
dried
1 (14.5 oz.) can
chicken broth
2 C fresh broccoli
florets
1/2 tsp. lemon peel,
grated
4 tsp.
cornstarch
1 1/2 C milk,
divided
1 3/4 C baking
mix
1/2 C yellow
cornmeal
1/8 tsp. cayenne
pepper
How to Make
It:
Set the oven
temperature on 375 degrees and allow the oven to heat.
Place the squash,
potatoes, parsnips and onions in a shallow baking dish.
Pour the olive oil in
a small mixing bowl and stir in the salt and tarragon.
Pour the oil mixture
over the top of the vegetables and toss to coat well.
Bake 55 minutes or
until the vegetables are fork tender stirring once during baking.
Pour the chicken
broth into a saucepan and place the pan over medium heat.
Bring the broth to a
quick steady boil.
Add the broccoli and
lemon peel.
Reduce the heat to
low, cover and cook 3 minutes until the broccoli is crisp tender.
In a separate bowl
combine the cornstarch and 1/2 C of the milk.
Stir together until
the mixture becomes smooth.
Pour the cornstarch
mixture into the broccoli and bring back to a rapid boil.
Cook 2 minutes being
sure to stir constantly until mixture thickens.
Remove the saucepan
from the heat once the sauce thickens.
When the vegetables
are roasted stir them into the thickened mixture.
Spread the vegetable
mixture into the pan the vegetables were roasted in.
Combine the baking
mix, cornmeal and cayenne pepper in a bowl.
Stir in the remaining
1 C of milk until the dough become smooth.
Drop the dough by
rounded spoons over the top of the vegetable mixture.
Bake 18 minutes or
until the top is a golden brown.
12
Servings
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