ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Autumn Vegetable Cobbler

Yield Makes 4 servings


  • 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
  • Cornbread Topping

How to Make It

  1. 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.

  2. 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.

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

  4. Bake at 400° for 30 minutes or until golden.

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