Baked Vegetable Cobbler |
Prep Time: 5-10 min
Cook Time: about 45 min
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Yield:4
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INGREDIENTS: |
| 1 tbsp |
olive oil |
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| 1 |
garlic clove, crushed |
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| 8 |
small onions, halved |
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| 2 |
celery stalks, sliced |
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| 8 oz |
rutabaga, chopped |
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| 2 |
carrots, sliced |
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| 1/2 |
small cauliflower, broken into florets |
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| 8 oz |
mushrooms, diced |
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| DIRECTIONS: |
- Preheat the oven to 350`F. Heat the oil in a skillet and cook the garlic and onions for 5 minutes. Add the celery, rutabaga, carrots, and cauliflower and cook for 2-3 minutes.
- Add the mushrooms, tomatoes, and lentils. Mix the cornstarch and water and stir into the pan with the stock, Tabasco, and oregano.
- Transfer the vegetable mixture to an ovenproof dish, cover, and cook in the preheated oven for 20 minutes.
- For the topping, sift the flour with the salt in a bowl. Rub in the butter, then stir in most of the cheese and the herbs. Beat in the egg with the milk.
- Add enough to the dry ingredients to make a soft dough. Knead lightly, roll out the dough to 1/2in thick, and cut into 2in rounds.
- Remove the dish from the oven and increase the temperature to 400`F. Arrange the biscuit rounds around the edge of the dish, brush with the remaining egg and milk, and sprinkle with the reserved cheese.
- Cook for an additional 10-12 minutes. Garnish with oregano sprigs and serve.
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www.CookingWithRenaLee.com |
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