Aunt Floras Soul Veggie Cobbler Recipes

Steps:

• Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
• Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
• In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
• In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
• Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.

Steps:

• Preheat oven to 400. Place potato, carrots, peas, broccoli, corn, and squash in a medium pot and fill it with enough water to cover the vegetables plus one inch. Lighly salt the water, bring it to a boil. Then allow the vegetables to continue boiling for 4 minutes. Drain and rinse with cold water and set them aside.
• Melt butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and saute them until soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and stir until sauce thickens, about 4 minutes.
• Add vegetables to the sauce and stir well. Add more salt and pepper if desired, and stir in Parmesan. Bring filling to a summer. Thin it with water if it becomes thicker than potato soup. Transfer the filling to a casserole dish.
• Make the corn bread topping. In a medium bowl, whisk together cornmeal, sugar, baking powder, and salt. Add milk, egg, and oil and stir until evenly blended. Spread the batter over the filling in the casserole dish. Bake until the top is golden brown and sides are bubbly, about 25 minutes.