Pie Recipes
Autumn Vegetable Cobbler
Ingredients
Filling
- 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
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 3/4 cup buttermilk
- 2 teaspoons honey
Instructions
Filling
- Sauté sliced onions and hot oil in a large saucepan over medium high heat until tender.
- Add potatoes, carrots and spinach. Cook for three minutes, 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 minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened.
- Spoon vegetable mixture into a lightly greased eight inch baking dish.
- Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture.
- Bake at 400 degrees F for 30 minutes, or until golden brown.
Cornbread Topping
- 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.