Vegetable Cobbler

Course : Vegetables
Serves: 8
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1 spray Wesson No-Stick Cooking Spray
1 medium butternut squash -- peeled and cut into 1 1/2 inch pieces
3 medium red potatoes -- unpeeled and cut into 1 1/2-inch pieces
3 medium parsnips -- peeled and cut into 1 inch pieces
1 medium red onion -- cut into 6 wedges
1/4 cup Wesson Vegetable Oil
1 tablespoons lightly packed chopped fresh dill weed
1 teaspoon salt
3/4 cup homemade chicken stock or canned chicken broth
1/2 cup milk
15 ounces canned pears -- cut into 1-inch pieces, juice reserved
1 tablespoons cornstarch
4 cups broccoli florets OR 1- 10-oz package frozen broccoli florets
1 teaspoon fresh grated lemon peel
1 3/4 cups all-purpose baking mix
3/4 cup County Line Shredded Cheddar Cheese
1/2 cup cornmeal
1 tablespoons chopped fresh dill weed
3/4 teaspoon coarse ground black pepper
3/4 cup milk

Preparation / Directions:

Cobbler: 1.Preheat oven to 400 F. Spray a 13x9x2-inch baking dish with Wesson Cooking Spray. 2.In prepared baking dish, toss all the vegetables (except broccoli) with Wesson Oil, dill and salt to coat. Bake, covered, 40 to 45 minutes. 3.Meanwhile, in saucepan, combine broth, milk, reserved pear juice and cornstarch; blend well. Bring to a boil. Add broccoli and lemon peel and cook until slightly thick; set aside. Topping: 1.In a small bowl, combine all topping ingredients; mix with fork until mixture is well blended. 2.Stir vegetables in baking dish. Add chopped pears; gently mix. Pour broccoli sauce evenly over vegetables. 3.Drop 12 heaping spoonfuls of topping evenly over vegetables. Bake, uncovered, for 15 minutes or until topping is golden brown.


Nutritional Information:

1343 Calories (kcal); 14g Total Fat; (9% calories from fat); 31g Protein; 285g Carbohydrate; 41mg Cholesterol; 2379mg Sodium

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