Vegetable Cobbler with Fresh Herb Biscuits

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Vegetable Cobbler with Fresh Herb Biscuits

Filling:

2 tablespoons olive oil

1 yellow onion, diced

6 cloves garlic, thinly sliced

3 green onions, sliced (white and green parts)

2 carrots, peeled and sliced into 1/2-inch pieces

2 parsnips, peeled and sliced into 1/2-inch pieces

3/4 pound cauliflower, cored and cut into small florets

1 cup small broccoli florets

2 cups low-sodium vegetable broth

1/2 cup nonfat milk

2 tablespoons whole-wheat pastry flour

1/8 teaspoon freshly grated nutmeg

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste

1 tablespoon fresh lemon juice

Biscuit Topping:

1 1/2 cups whole-wheat pastry flour

1/4 cup flaxseed meal

1 teaspoon baking powder

6 tablespoons walnut oil

3/4 cup nonfat milk

1/3 cup minced fresh chives

1 tablespoon minced fresh dill

1-2 teaspoons sea salt

 

 

 

 

 

1. Preheat oven to 350°. Heat oil in a large skillet over medium heat

and add onion; cook until golden brown. Add garlic, green onions,

carrots, and parsnips; cook another 10 minutes.

2. Reduce heat to medium-low. Add cauliflower and broccoli; cook for 2

minutes, then add broth. Cover; cook 20 minutes. Uncover and boil

until liquid is reduced to a glaze, 2–5 minutes.

3. In a small bowl, mix 1/2 cup milk with 2 tablespoons whole-wheat

pastry flour and pour into

skillet. Add nutmeg, parsley, salt, pepper, and lemon juice. Stir

until heated through. Do not boil.

4. Pour into six 2-cup casseroles or ramekins, or a deep 6–8 cup

casserole dish.

5. In a medium bowl, stir together flour, flaxseed meal, and baking

powder. Drizzle oil over flour mixture and blend with a fork until

crumbly. Add milk, chives, dill, and salt; stir to

combine. Do not overmix. Dough will be very moist.

6. Drop batter over vegetables. Bake until biscuits are golden brown

(15 minutes for ramekins, 20–25 minutes for casserole). Remove from

oven; cool 5 minutes before serving.

 

Serves 6

PER SERVING: 399 cal, 48% fat cal, 22g fat, 2g sat fat, 1mg chol, 9g

protein, 45g carb, 9g fiber, 622mg sodium

 

Source: Delicious Living, 09.26.06

Formatted by Chupa Babi in MC: 09.26.06

 

Cooking tip: To make this vegan, substitute soy milk for the nonfat

milk.

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