Autumn Vegetable Cobbler Recipe

• 1 sm onion sliced
• 2 tsp extra virgin olive oil
• 4 sm red potatoes cubed
• 2 x carrots minced
• 1/4 c. water
• 2 med leeks halved lengthwise, and cut into slices
• 2 c. minced fresh spinach (minced kale, collard greens, or possibly turnip greens may be substituted)
• 1 c. vegetable broth
• 2 tsp all-purpose flour
• 3 Tbsp. chopped fresh parsley
• 1 Tbsp. soy sauce
• 1/2 tsp salt
• 1 c. all-purpose flour
• 1/2 c. cornbread mix
• 1 tsp baking pwdr
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 Tbsp. butter or possibly margarine softened
• 3/4 c. buttermilk
• 2 tsp honey

1. Saute/fry sliced onion in warm oil in a large saucepan over medium-high heat till tender.
2. Add in potato, carrot, and 1/4 c. water; cook, stirring constantly, 2 min.
3. Add in leeks and spinach, and cook 3 min or possibly till spinach wilts.
4. Whisk together vegetable broth and flour till smooth.
5. Stir broth mix, chopped parsley, soy sauce, and salt into spinach mix.
6. Bring to a boil; cook, stirring constantly, 1 minute.
7. Reduce heat to low; cook, stirring often, 5 min or possibly till thickened.
8. Prepare Cornbread Topping: Combine first 5 ingredients; cut in butter with a fork or possibly pastry blender till crumbly.
9. Stir together buttermilk and honey; stir into flour mix.
10. Spoon vegetable mix into a lightly greased 8-inch baking dish.
11. Drop Cornbread Topping by heaping tablespoonfuls onto warm vegetable mix.
12. Bake at 400 degrees for 30 min or possibly till golden brown.
13. This recipe yields 4 servings.

onion, olive oil, potatoes, carrots, water, fresh spinach, vegetable broth, flour, parsley, soy sauce, salt, flour, cornbread mix, baking pwdr, salt, baking soda, butter, buttermilk, honey

Taken from cookeatshare.com/recipes/autumn-vegetable-cobbler-72251 (may not work)