Autumn Vegetable Cobbler

Yield: Makes 4 servings

Ingredients

• 1  small onion, sliced
• 2  teaspoons  olive oil
• 4  small red potatoes, cubed
• 2  carrots, chopped
• 1/4  cup  water
• 2  medium leeks, halved lengthwise and cut into slices
• 2  cups  chopped fresh spinach*
• 1  cup  vegetable broth
• 2  teaspoons  all-purpose flour
• 3  tablespoons  minced fresh parsley
• 1  tablespoon  soy sauce
• 1/2  teaspoon  salt
• Cornbread Topping

Preparation

Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.

Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.

Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.

Bake at 400° for 30 minutes or until golden.

*Chopped kale, collard greens, or turnip greens may be substituted.