Taste: Rich, savory, and very satisfying.
Texture: A chunky array of tender vegetables suspended in a thick stew sauce. My favorite textures were of the potatoes and butternut squash (which I substituted for the sweet potato).
Ease: To be honest this recipe requires a lot of prep work and a long time at the stove. It also dirties a few more dishes than I would have preferred. Definitely not something I’d make on a regular basis or for a weeknight dinner.
Appearance: Who wouldn’t love the golden brown, herb flecked cobbler topping covering a rainbow to stewed vegetables?
Pros: Interesting twist on a typically sweet recipe. Great way to get in your daily servings of veggies without feeling like Bugs Bunny. Easier than Pot Pie. The leftovers are pretty great too.
Cons: Laborious and time consuming.
Would I make this again? Maybe for a Sunday night meatless meal.
Feel free to substitute the vegetables in the recipe for your favorites – sliced celery, cut-up asparagus spears, diced red bell pepper, diced butternut squash, cut-up green beans, anything you’d like.
- 1 tablespoon vegetable oil (or butter)
- 1 1/2 cups coarsely chopped onions
- 1 fennel bulb, core removed, thinly sliced (optional)
- 2 or 3 garlic cloves, minced
- 1 teaspoon salt
- 1 to 2 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 4 to 5 cups sliced mushrooms
- 1 tablespoon Dijon mustard
- 2 cups peeled and chopped sweet potatoes (I used butternut squash)
- 2 cups chopped potatoes
- 2 cups peeled and chopped carrots
- 1/2 teaspoon ground black pepper
- 3 cups water or vegetable stock
- 3 tablespoons cornstarch dissolved in 1/2 cup cold water
- 1 cup fresh or frozen green peas (I omitted these)
- 1 cup fresh or frozen corn kernels
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- Dash of hot sauce (optional)
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons melted butter
- 1 cup buttermilk or plain yogurt
- 1 teaspoon chopped fresh thyme (or any herb you have on hand)
1. Preheat the oven to 400 degrees F. Lightly oil a 9 X 13-inch baking dish.
2. Warm the oil in a Dutch oven or soup pot. Add the onions, fennel and garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally.
3. Add the salt, thyme, crushed red pepper flakes, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes.
4. Add the sweet potato, white potato, carrot, black pepper and water or stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.
5. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Taste and adjust the seasonings, if needed. (You can also add a dash of hot sauce.)
6. Pour the vegetables into the prepared baking dish, and set aside.
7. In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.
8. Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the dill over the dough.
9. Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.