Corn Bread Veggie Cobbler
* 1 butternut squash, peeled and cut into 1/2 in. pieces
* 1 lb. red potatoes cut into 1/2 in. wedges
* 3 parsnips, peeled and cut into 1/2 in. pieces
* 1 red onion cut into 1/2 in. wedges
* 3 tbsp olive oil
* 1 tsp salt
* 1 tsp tarragon, dried
* 1 (14.5 oz) can chicken broth
* 2 C fresh broccoli florets
* 1/2 tsp lemon peel, grated
* 4 tsp cornstarch
* 1 1/2 C milk, divided
* 1 3/4 C baking mix
* 1/2 C yellow cornmeal
* 1/8 tsp cayenne pepper
1. In a shallow baking dish put the squash, potatoes, parsnips and onions.
2. In a small mixing bowl stir together the olive oil, salt and tarragon.
3. Pour the mixture over the vegetables and stir to coat well.
4. Bake in a preheated 375 degree oven for 55 minutes or until the vegetables are fork tender stirring once during the baking time.
5. In a saucepan over medium heat bring the chicken broth to a quick steady boil.
6. Carefully stir in the broccoli and lemon peel.
7. Turn the heat to low and cook covered 3 minutes until the broccoli is crisp tender.
8. In a small bowl mix together the cornstarch and 1/2 C of the milk until smooth.
9. Whisk the cornstarch in with the broccoli and bring to a rapid boil.
10. Cook 2 minutes whisking constantly until the mixture thickens then remove from the heat.
11. Stir the roasted vegetables into the thickened sauce.
12. Spread the mixture into the shallow baking dish.
13. In a mixing bowl combine the baking mix, cornmeal and cayenne pepper.
14. Briskly stir in the remaining milk until a soft dough forms.
15. By rounded spoons drop the dough on top of the vegetable mixture.
16. Put in oven and bake 18 minutes or until the top is golden brown.
When I was looking for something a bit different to serve our family for Thanksgiving, I came across an interesting vegetable bake. This is the result of a few different attempts, and suggestions, from my family who tried it during our holiday meals. I hope you'll give it a try and turn it into one of your own family favorites.