Cornbread Vegetable Cobbler
Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture.— Edna Hoffman, Hebron, Indiana
Ingredients
- 1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
- 1 pound red potatoes, cut into 1/2-inch wedges
- 3 medium parsnips, peeled and cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried tarragon
- 1 can (14-1/2 ounces) vegetable or chicken broth
- 2 cups fresh broccoli florets
- 1/2 teaspoon grated lemon zest
- 4 teaspoons cornstarch
- 1-1/2 cups 2% milk, divided
- 1-3/4 cups biscuit/baking mix
- 1/2 cup yellow cornmeal
- Dash cayenne pepper
Reviews
I wanted to try this recipe because it had parsnip in it, but I couldn't find parsnips which is probably a good thing as husband informed me later that he does not like parsnips. Good recipe for Meatless Mondays.
No comment left