Vegetable cobbler
Yield: 4 Servings
Ingredients:
- 1 ts Olive Oil
- 1 md Onion -- chopped
- 1 c Mushroom -- sliced
- 2 Cloves Garlic -- minced
- 2 TB Flour -- All-Purpose
- 2 ts Knorr Vegetable Stock
- 2 c Water
- 1/2 ts Thyme
- 1/4 ts Salt
- 1/4 ts Pepper
- 2 md Potato -- peeled and diced
- 3 Carrot -- diced
- 2 Stalks Celery -- diced
- 1 c Rutabaga -- peeled and : 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
Instructions:
: 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"
