Vegetable Cobbler

Vegetable Cobbler Ingredients

1 ts Olive Oil	2 Stalks Celery; diced
1 md Onion; chopped	1 c Rutabaga; peeled and diced
1 c Mushroom; sliced	2 tb Parsley; fresh
2 Cloves Garlic; minced	1/3 c Flour; Whole-Grain Wheat
2 tb Flour; All-Purpose	1/3 c Flour; All-Purpose
2 ts Knorr Vegetable Stock	1/4 c Cheddar Cheese; shredded
2 c Water	1 ts Baking Powder
1/2 ts Thyme	1/4 ts Baking Soda
1/4 ts Salt	1/4 ts Salt
1/4 ts Pepper	1 ts Butter; melted
2 md Potato; peeled and diced	1/2 c Yogourt - Silhouette No Fat;
3 Carrot; diced

Instructions for Vegetable Cobbler

In large saucepan, heat oil over med heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or until boiling and thickened. Add potatoes, carrots , celery and rutabaga; cover and simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole dish. BISCUIT CRUST: Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min. Recipe By : Canadian Living Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Baking soda	Butter	Carrot
Celery	Cheddar	Flour	Garlic
Mushroom	Olive Oil	Onion	Parsley
Potato	Salt	Thyme	Wheat

Low calorie Low fat Main dishes Celery Garlic Butter Carrot Olive oil Cheese Onion Parsley Potato Mushrooms Vegetables Dinner

for flavor and categorization

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