Vegetable Cobblers with Herb Biscuits - 35g Carbs, 8g Fiber
From: Delicious Living Holiday Cookbook 2012
This vegetable-filled entree hits the comfort-food sweet spot with
a rich biscuit topping. Walnut oil makes a difference in flavor, but
if you don't have it, canola or olive oil will work.
Serves: 6
--> Filling
2 Tbsp olive oil
1 yellow onion, diced
6 cloves garlic, thinly sliced
3 green onions, sliced (white and green parts)
2 carrots, peeled and sliced into 1/2-inch pieces
2 parsnips, peeled and sliced into 1/2-inch pieces
3/4 lb cauliflower, cored and cut into small florets
1 cup small broccoli florets
2 cups low-sodium vegetable broth
1/2 cup plain, unsweetened soy milk
2 Tbsp whole-wheat pastry flour
1/ 8 tsp freshly grated nutmeg
2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice
--> Herb Biscuits
1 1/2 cups whole-wheat pastry flour
1/4 cup ground flaxseed
1 tsp baking powder
6 Tbsp walnut oil
3/4 cup plain, unsweetened soy milk
1/ 3 cup minced fresh chives
1 Tbsp minced fresh dill
1-2 tsp sea salt
1. Preheat oven to 350 degrees F. Heat oil in a large skillet over
medium heat and add onion; cook until golden brown. Add garlic,
green onions, carrots, and parsnips; cook another 10 minutes.
2. Reduce heat to medium-low. Add cauliflower and broccoli; cook for
2 minutes, then add broth. Cover; cook 20 minutes. Uncover and boil
until liquid is reduced
to a glaze, 2–5 minutes.
3. In a small bowl, mix 1/2 cup milk with 2 tablespoons wholewheat
pastry flour and pour into skillet. Add nutmeg, parsley, lemon
juice, and salt and pepper to taste. Stir until heated through.
Do not boil.
4. Pour into six 2-cup casseroles or ramekins, or a deep 6–8 cup
casserole dish.
5. In a medium bowl, stir together flour, ground flaxseed,
and baking powder. Drizzle oil over flour mixture and blend
with a fork until crumbly. Add milk, chives, dill, and salt; stir
to combine. Do not overmix. Dough will be very moist.
6. Drop batter over vegetables. Bake until biscuits are
golden brown (15 minutes for ramekins, 20–25 minutes for
casserole). Remove from oven; cool 5 minutes before serving.
Serves: 6
Nutrition per Serving:
374 Calories, 19g Fat, 6g Mono, 12g Poly, 2g Sat, 2mg Cholesterol,
12g Protein, 35g Carbs, 8g Fiber, 632mg Sodium
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