Vegetarian Winter Vegetable Stew with Cornbread Cobbler

Recipe by Dancer
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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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