Root vegetable cobbler

Yield: 8 servings

Measure Ingredient
2 tablespoons Olive oil
1 cup Chopped onion
3 cups Sliced carrots
2 cups Cubed russet potatoes
2 cups Cubed sweet potatoes
1 cup Finely diced turnips
2 Garlic cloves; minced
2 tablespoons Whole-wheat flour
½ teaspoon Ground coriander
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
2 cups Vegetable broth
COBBLER CRUST
1½ cup Unbleached all-purpose flour
½ cup Whole-wheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 dash Freshly grated nutmeg
6 tablespoons Butter or soy margarine; chilled
Cut into pieces
⅔ cup Low-fat milk; up to 3/4

Makes 8 servings.

Sweet potato, onion, carrots, potatoes, turnips and garlic make a savory, richly flavored combination. Topped with a cobbler crust, this is an autumn or winter main dish with substance.

Preheat oven to 350F (175C).

Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and well browned, about 5 to 6 minutes. Add carrots, potatoes, sweet potatoes, turnips and garlic and cook, stirring frequently, about 3 to 4 minutes.

Sprinkle vegetables with flour, coriander, salt and pepper and cook, stirring, 1 to 2 minutes to brown flour slightly Stir in broth and gently scrape up any flour that sticks to the bottom of the pan. Simmer vegetables, uncovered, 10 minutes, stirring.

Meanwhile, prepare dough for crust. Remove Dutch oven from heat. Carefully top with the dough. Bake 45 minutes, or until the top is browned and vegetables are tender.

Cobbler Crust Place the flours, baking powder, soda, salt and nutmeg in a food processor and combine with several on-off bursts. Add butter and process until the mixture resembles coarse meal. (Butter can also be cut into the flour mixture in a large bowl by using a pastry blender.) Stir in milk just until the dough holds together. On a lightly floured surface, roll out the dough in a circle large enough to fit over the vegetables in the Dutch oven. Cut the dough slightly larger than the Dutch oven lid. Cut a few slits in the dough to release steam, Education: The turnip is a simple vegetable, a member of the desirable cruciferous team, which has gained status as scientists discover anticancer properties. A good source of complex carbohydrates, turnips have a peppery-sweet flavor that adds depth to dishes in which they are included.

(Throw a small, cubed turnip in to cook with potatoes next time you crave "mashed," and you'll be pleasantly rewarded.) Small turnips are tender and sweet. Choose them over larger ones, which can be pithy Per serving: 386 calories, 14g fat, 59g carb, 6g fiber, 9g protein, 24g chol,

948 mg sodium, 8 WW POINTS

Per serving: 131 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 1mg Cholesterol; 842mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook, page 106 Converted by MM_Buster v2.0n.

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