Isaacs' Home Recipes Main MainDish Recipes Corn Bread Vegetable Cobbler

Corn Bread Vegetable Cobbler

1 butternut squash (2 lbs), peeled and cut into 1/2" pieces
1 lb red potatoes, cut into 1/2" wedges
3 medium parsnips, peeled and cut into 1/2" pieces
1 medium red onion, cut into 1/2" wedges
3 Tbsp olive oil
1 tsp salt
1 tsp dried tarragon
1 can (14-1/2 oz) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 tsp grated lemon peel
4 tsp cornstarch
1-1/2 cups milk, divided
1-3/4 cup biscuit/baking mix
1/2 cup yellow cornmeal
dash cayenne pepper

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 degrees for 1 hour or until tender, stirring once.
Meanwhile, in a large saucepan, bring broth to a boil.
Add broccoli and lemon peel.
Reduce heat; cover and cook for 2 minutes or until the broccoli is crips-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 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.

Yield:  12 servings

(Taste of Home - February/March 2007)