Vegetable Cobbler Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive Oil,
1 medium: Onion, chopped
1 cup: Mushroom, sliced
2 Cloves: Garlic, minced
2 tbsp: Flour, All-Purpose
2 tsp: Knorr Vegetable Stock,
2 cup: Water,
1/2 tsp: Thyme,
1/4 tsp: Salt,
1/4 tsp: Pepper,
2 medium: Potato, peeled and diced
3: Carrot, diced
2 Stalks: Celery, diced
1 cup: Rutabaga, peeled and
Directions:
: diced
2 TB Parsley -- fresh
1/3 c Flour -- Whole-Grain Wheat
1/3 c Flour -- All-Purpose
1/4 c Cheddar Cheese -- shredded
1 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1 ts Butter -- melted
1/2 c Yogourt - Silhouette No Fat
: plain
In large saucepan, heat oil over med heat; cook onion, mushrooms and
garlic, stirring occasionally, for 3 min or until softened. Sprinkle
with flour; cook, stirring, for 1 min. Gradually stir in stock,
thyme, salt and pepper; cook, stirring, for 5 min or until boiling
and thickened. Add potatoes, carrots , celery and rutabaga; cover and
simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in
parsley. Spoon into 8-cup casserole dish. BISCUIT CRUST:
Meanwhile, in bowl, combine whole wheat and all-purpose flours,
cheddar, baking powder, baking soda and salt. Stir butter into
yogurt; stir into flour mixture just until combined. Drop by large
spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until
biscuit crust is golden. Let stand for
2 min.
NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF
Linda Gordon
Recipe By : Canadian Living
From: "Linda Gordon"
Source from luhu.jp
2 TB Parsley -- fresh
1/3 c Flour -- Whole-Grain Wheat
1/3 c Flour -- All-Purpose
1/4 c Cheddar Cheese -- shredded
1 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1 ts Butter -- melted
1/2 c Yogourt - Silhouette No Fat
: plain
In large saucepan, heat oil over med heat; cook onion, mushrooms and
garlic, stirring occasionally, for 3 min or until softened. Sprinkle
with flour; cook, stirring, for 1 min. Gradually stir in stock,
thyme, salt and pepper; cook, stirring, for 5 min or until boiling
and thickened. Add potatoes, carrots , celery and rutabaga; cover and
simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in
parsley. Spoon into 8-cup casserole dish. BISCUIT CRUST:
Meanwhile, in bowl, combine whole wheat and all-purpose flours,
cheddar, baking powder, baking soda and salt. Stir butter into
yogurt; stir into flour mixture just until combined. Drop by large
spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until
biscuit crust is golden. Let stand for
2 min.
NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF
Linda Gordon
Recipe By : Canadian Living
From: "Linda Gordon"
Source from luhu.jp