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    You are in: Home / Recipes / Vegetarian Winter Vegetable Stew with Cornbread Cobbler Recipe
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    Vegetarian Winter Vegetable Stew with Cornbread Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

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    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Heat the olive oil in a large heavy stockpot over medium-low heat.
    3. 3
      Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
    4. 4
      Saute, stirring often, until the mixture is juicy, about 15 minutes.
    5. 5
      Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
    6. 6
      Place the pearl onions in the boiling water; blanch about 1 minute.
    7. 7
    8. 8
      Transfer onions to ice water.
    9. 9
      When cool, peel them.
    10. 10
      Set aside.
    11. 11
      Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
    12. 12
      Add the sweet potatoes and tomato paste.
    13. 13
      Bring to a boil, reduce heat and simmer for 10 minutes.
    14. 14
      Add the cauliflower and pearl onions.
    15. 15
      Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
    16. 16
      Strain the liquid from the vegetables into a large pot.
    17. 17
      Stir together the water and cornstarch.
    18. 18
      Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
    19. 19
      Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
    20. 20
      (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
    21. 21
      Bake about 30 minutes, or until the top is golden brown.
    22. 22
    23. 23
      Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
    24. 24
      Work in the butter until incorporated.
    25. 25
      Mix in the milk until just moistened.
    26. 26
      Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.

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    Ratings & Reviews:

    • on December 07, 2007


      Very good recipe, with a nice blend of flavours. The instructions however, are more complicated than is required. We didn't have pearl onions, so we used a white sweet onion cut into chunks instead. We halved the recipe, and it fit nicely in a 9 x 13 cake pan.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2010


      This dish was so yummy. It smelt amazing while cooking and tasted even better!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Winter Vegetable Stew with Cornbread Cobbler

    Serving Size: 1 (263 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.7
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 4.7 g
    Cholesterol 18.1 mg
    Sodium 1003.0 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 6.2 g
    Sugars 9.0 g
    Protein 5.8 g

    The following items or measurements are not included:

    red pearl onions

    vegetable stock

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