Autumn Vegetable Cobbler

Southern Living
Makes 4 servings

Ingredients

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1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach*
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt

Preparation

Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until 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, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.

Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.

Bake at 400° for 30 minutes or until golden.

*Chopped kale, collard greens, or turnip greens may be substituted.

Created date

October 2001