Recipe for cooking autumn vegetable cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Autumn Vegetable Cobbler

1 sm. onion, sliced
2 tsp. olive oil
4 sm. red potatoes, cubed
2 carrots, chopped
1/4 c. water
2 med. leeks, halved lengthwise and cut into slices
2 c. chopped fresh spinach
1 c. vegetable broth
2 tsp. flour
3 Tbsp. minced fresh parsley
1 Tbsp. soy sauce
1/2 tsp. salt
Cornbread Topping (see recipe below)

Sauté sliced onions and hot oil in a lrg. saucepan over med. high heat until tender. Add potatoes, carrots and spinach. Cook for three mins., 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 min.. Reduce heat to low. Cook, stirring often, for five mins. or until thickened. Spoon vegetable mixture into a lightly greased eight in. baking dish. Drop cornbread topping by heaping Tbsp.ful onto hot vegetable mixture. Bake at 400 degrees F for 30 mins., or until golden brown.

Cornbread Topping
1 c. flour
1/2 c. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tbsp. butter or butter replacement, softened
3/4 c. buttermilk
2 tsp. 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.