Recipe - Vegetable Cobbler

I wish you all could come over to my home right now! The house smells soooo good!!! JCT and I just finished making pumpkin cupcakes!!!! My house smells amazing! May have to make these again one day just so I can smell them baking!!! I used the recipe from this month's Southern Living ~ except ours are just plain old cupcakes not actually in the shape of cute little pumpkins like theirs were!

Okay, the vegetable cobbler recipe. . . It really is very, very good and chock full of veggies, so it is very, very, very good for you. My husband loved it! And, it gave me an excuse to buy butternut squash!! I was so excited to use a new type of produce! I felt so proud of myself as I carried my huge squash to the check-out!!! I tried to act all cool like I buy that kind of thing all the time!!! :-) And, my sons were very impressed when I pulled it out of the shopping bag and showed it to them!!! They said it looked like "Jimmy" from veggie-tales!! :-)


I digress. . .

This recipe is actually quite long, not complicated, just long, so I am going to give you the shortened version. If you want the play by play, it is in this month's Family Fun magazine!!!



Heat oven to 400.


Part 1 - the veggies:
* 1 large baking potato, peeled and cut into cubes
* 1 1/2 cups peeled and sliced carrots
* 1 1/2 cups frozen peas
* 1/2 cup broccoli florets
* 1/2 cup frozen corn
* 1/2 cup butternut squash, diced
Place all veggies in a medium sized pot and put enough water over them to cover them and bring to a boil. Lightly salt the water/veggies. Cook until soft. They suggest 4 minutes. I think I did a bit longer than that? Drain veggies.

Part 2 - the filling:
* 3 1/2 Tbls. butter
* 1 large onion diced
* 1 1/2 cups sliced mushrooms
* 3 Tbls. flour
* 2 1/2 vegetable bouillon cubes dissolved in 1 1/4 cups hot water ( I used 1 1/4 cups chicken broth)
* 1 cup milk
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 tsp thyme
* 1/2 tsp celery seed (I omitted this b/c I will have nothing to do with anything remotely involving celery.)
* 1/3 cup grated Parmesan
Now in a dutch oven, melt butter. Saute onion and mushrooms, but my husband doesn't like mushrooms, so I omitted them! Saute this for 4 minutes or until onions and mushrooms are soft. Then, stir in flour. Cook mixture, stirring nonstop, for 30 seconds. Then, add veg broth, milk salt, pepper, thyme, and celery seed and stir until sauce thickens. Once again, they suggest 4 minutes. Add veggies to the sauce and stir well. Stir in Parmesan and bring to a simmer. Transfer to a casserole dish. It doesn't say what size to use. I used a large corning ware dish.

Part 3 - the topping:
3/4 cup yellow cornmeal
1 tbls and 1 tsp sugar
1 1/2 tsp baking powder
1/2 salt
1/2 cup milk
1 large egg beaten
1 tbls oil
Mix these ingredients together and spread over filling. Bake until top is golden brown ~ 25 min. Yummo!

Hope you enjoy as much as we did!