Vegetarian Winter Vegetable Stew with Cornbread Cobbler
🕒 Prep Time: 30 minutes
🍳 Cook Time: 30 minutes
⏰ Total Time: 1 hour
🥘 Description: Dive into the heartwarming flavors of winter with this comforting Vegetarian Winter Vegetable Stew with Cornbread Cobbler. Bursting with seasonal vegetables and crowned with a golden cornbread cobbler, this recipe is a delightful blend of savory and sweet, perfect for chilly evenings and festive gatherings.
🍲 Recipe Category: Stew
🔎 Keywords: Breads, Vegetable, Winter, Christmas, < 60 Mins, Oven
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Olive oil |
| 2 | Red onions |
| 6 | Celery ribs |
| 6 | Carrots |
| 6 | Garlic cloves |
| 2 | Bay leaves |
| 2 | Chili powder |
| 2 | Ground cumin |
| 2 | Ground coriander |
| 2 | Cinnamon |
| 1/4 | Salt |
| 1 | Black pepper |
| 1 | Sweet potatoes |
| 1 | Tomato paste |
| 1 | Cauliflower |
| 10 | Pearl onions |
| 5 | Water |
| 6 | Cornstarch |
| 1 | All-purpose flour |
| 1 | Cornmeal |
| 1 | Baking powder |
| 1 | Sugar |
| 1/2 | Butter |
| 2 | Milk |
Nutritional Information (per serving):
- Calories: 289.7
- Fat Content: 11g
- Saturated Fat Content: 4.8g
- Cholesterol Content: 18.1mg
- Sodium Content: 1003mg
- Carbohydrate Content: 44.5g
- Fiber Content: 6.2g
- Sugar Content: 9.1g
- Protein Content: 5.8g
- Servings: 12
Instructions:
-
Preheat your oven to 375 degrees Fahrenheit.
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Heat the olive oil in a large heavy stockpot over medium-low heat.
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Add the red onions, celery ribs, carrots, garlic cloves, bay leaves, chili powder, ground cumin, ground coriander, cinnamon, salt, and black pepper to the pot.
-
Saute the vegetables, stirring often, until the mixture is juicy, for about 15 minutes.
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Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
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Blanch the pearl onions in the boiling water for about 1 minute, then drain and transfer them to the ice water. Once cool, peel them and set aside.
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Add the vegetable stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
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Stir in the sweet potatoes and tomato paste, then bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
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Add the cauliflower and peeled pearl onions to the pot, cover, and simmer for an additional 5 minutes, stirring occasionally, until the cauliflower is tender.
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Strain the liquid from the vegetables into a large pot.
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Stir together the water and cornstarch, then bring the stew liquid to a boil. Keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
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Divide the cooked vegetables between 2 large casserole dishes, adding the thickened vegetable juices to cover. (Save any excess liquid for another use.)
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Top the stew with large dollops of the cornbread cobbler topping.
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Bake the stew in the preheated oven for about 30 minutes, or until the top is golden brown and the stew is bubbling.
Cornbread Cobbler Topping:
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Combine the all-purpose flour, cornmeal, baking powder, salt, and sugar in a bowl.
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Work in the butter until it is fully incorporated into the dry ingredients.
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Mix in the milk until just moistened, being careful not to overmix.
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Drop large spoonfuls of the cornbread batter on top of the stew until almost completely covered, leaving it lumpy on top for texture.
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Serve hot and enjoy the comforting flavors of this Vegetarian Winter Vegetable Stew with Cornbread Cobbler!
