This is a wonderful dish to serve any time, with a character like a pot pie or a fruit cobbler, it qualifies as a real comfort food dish. You can easily substitute ingredients based on what you have at hand, or what is in season. I hope you will enjoy this dish as much as I do!
What you will need:
For the filling:
- 1 large baking potato, peeled and cut into 3/4 inch dice
- 1 1/2 cups peeled and thinly sliced carrots
- 1 1/2 cups frozen peas
- 1/2 cup of sliced mushrooms
- 1/2 cup of broccoli florets
- 1/2 cup corn kernels
- 1/2 cup of diced butternut squash
- 3 1/2 tablespoons unsalted butter
- 1 large onion, quartered and thinly sliced
- 3 tablespoons flour
- 1 1/4 cups of vegetable stock (or 2 1/2 cubes of vegetable bouillion cubes in 1 1/4 cups of hot water)
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/2 teaspoon of celery seed
- 1/4 teaspoon of pepper
- 1 teaspoon of thyme
- 1/3 cup grated Parmesan cheese
For the topping:
- 3/4 cup of yellow cornmeal
- 1 tablespoon plus 1 teaspoon of sugar
- 1 1/2 teaspoons baking poweder
- 1/2 cup of milk
- 1 large egg, lightly beaten
- 1 tablespoon of oil
- 1/2 teaspoon salt
Heat the oven to 400 degrees.
Place the potato, carrots, peas, broccoli, corn and squash in a medium size pot, cover vegetables with water plus about an inch over, lightly salt the water and bring to a boil for about 4 minutes.
Drain and rinse the vegetables in cold water and set them aside.
Melt the butter over medium heat in a large deep skillet or dutch oven. Add the mushrooms and onion, saute them stirring often until they are soft. Stir in the flour and cook the mixture, stirring non-stop for another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme and celery seed and continue to stir until the sauce begins to thicken.
Add the cooked vegetables to the sauce and stir well. Add more salt and pepper to taste, then stir in the Parmesan and bring the filling to a simmer. When the consistency is like a thick soup. Turn off the heat and transfer the mixture to a casserole dish.
Make the corn bread topping in a medium size bowl, whisk together the cornmeal, sugar, baking powder and salt. Add the milk, egg, and oil and stir until well blended. Spread the batter over the filling.
Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow to cool slightly before serving. This serves eight.
Bon Apetit. Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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