Vegetarian Winter Vegetable Stew With Cornbread Cobbler Recipes

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large heavy stockpot over medium-low heat.
• Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
• Saute, stirring often, until the mixture is juicy, about 15 minutes.
• Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
• Place the pearl onions in the boiling water; blanch about 1 minute.
• Drain.
• Transfer onions to ice water.
• When cool, peel them.
• Set aside.
• Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
• Add the sweet potatoes and tomato paste.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Add the cauliflower and pearl onions.
• Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
• Strain the liquid from the vegetables into a large pot.
• Stir together the water and cornstarch.
• Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
• Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
• (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
• Bake about 30 minutes, or until the top is golden brown.
• CORNBREAD COBBLER TOPPING-------------.
• Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
• Work in the butter until incorporated.
• Mix in the milk until just moistened.
• Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.

Steps:

• Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. , In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. , In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.