Vegetable Cobbler
with Buttermilk Biscuit Topping
Ingredients:
1 medium yellow onion, chopped
4 medium leeks, halved lengthwise and sliced
4 teaspoons olive oil
8 small red potatoes, scrubbed and cubed
4 carrots, chopped
1/2 cup water
4 cups fresh baby spinach
2 cups vegetable broth
4 teaspoons all purpose flour
1/3 cup minced fresh Italian parsley
1 tablespoon low sodium organic tamari soy sauce
Biscuit Topping
Preheat oven to 400 degrees
Sauté sliced onion in hot oil in a large saucepan or Dutch oven over medium-high heat until
tender. Add potato, carrot, and 1/2 cup water; cook, stirring constantly, 10 minutes. Add leeks
and spinach, and cook another 5 minutes or until spinach wilts.
Whisk together broth and flour until smooth. Stir broth mixture, minced parsley, tamari and
salt into spinach mixture. Bring to a boil; cook, stirring for 1 minute. Reduce heat to low;
cook, stirring often, 5 minutes or until thickened and potatoes are almost soft.
Pour vegetable mixture into a lightly greased 9 x 13 casserole dish. Drop Biscuit Topping by
heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden brown.
Biscuit Topping:
Bob’s Red Mill Buttermilk Biscuit Mix, double recipe
Combine 1/2 cup oil, 3 tablespoons arrowroot powder and add water to make 11/2 cups liquid,
whisk until incorporated.
Add to 4 cups Bob’s Red Mill Buttermilk Biscuit Mix, stirring to form soft dough.
Knead on a floured board 5 or 6 times, form into a ball, flatten and cut into rounds.
Place biscuits on top layer of filling, bake at 400° for 12 to 15 minutes, or until biscuits are
golden brown.
TIP: For a great shortcut simply use all natural canned biscuits. Spread evenly over top of
filling, adjust the oven degrees per the instructions on the package. Add 5 minutes to the
cooking time states.
1 medium yellow onion, chopped
4 medium leeks, halved lengthwise and sliced
4 teaspoons olive oil
8 small red potatoes, scrubbed and cubed
4 carrots, chopped
1/2 cup water
4 cups fresh baby spinach
2 cups vegetable broth
4 teaspoons all purpose flour
1/3 cup minced fresh Italian parsley
1 tablespoon low sodium organic tamari soy sauce
Biscuit Topping
Preheat oven to 400 degrees
Sauté sliced onion in hot oil in a large saucepan or Dutch oven over medium-high heat until
tender. Add potato, carrot, and 1/2 cup water; cook, stirring constantly, 10 minutes. Add leeks
and spinach, and cook another 5 minutes or until spinach wilts.
Whisk together broth and flour until smooth. Stir broth mixture, minced parsley, tamari and
salt into spinach mixture. Bring to a boil; cook, stirring for 1 minute. Reduce heat to low;
cook, stirring often, 5 minutes or until thickened and potatoes are almost soft.
Pour vegetable mixture into a lightly greased 9 x 13 casserole dish. Drop Biscuit Topping by
heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden brown.
Biscuit Topping:
Bob’s Red Mill Buttermilk Biscuit Mix, double recipe
Combine 1/2 cup oil, 3 tablespoons arrowroot powder and add water to make 11/2 cups liquid,
whisk until incorporated.
Add to 4 cups Bob’s Red Mill Buttermilk Biscuit Mix, stirring to form soft dough.
Knead on a floured board 5 or 6 times, form into a ball, flatten and cut into rounds.
Place biscuits on top layer of filling, bake at 400° for 12 to 15 minutes, or until biscuits are
golden brown.
TIP: For a great shortcut simply use all natural canned biscuits. Spread evenly over top of
filling, adjust the oven degrees per the instructions on the package. Add 5 minutes to the
cooking time states.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/