Vegetable Cobbler

Vegetable Cobbler

Metric Ingredient Imperial 15 ml vegetable oil 1 tbsp 1 garlic clove, finely chopped 1 250 ml broccoli, cut into florets 1 cup 1 large leek, thickly sliced 1 250 ml frozen peas, thawed 1 cup 50 ml butter 1/4 cup 50 ml flour 1/4 cup 250 ml milk 1 cup 125 ml cheddar cheese, grated 1/2 cup 50 ml all-purpose flour 1/4 cup 3 ml baking powder 3/4 tsp .5 ml salt 1/8 tsp 50 ml butter 1/4 cup 15 ml fresh parsley, chopped 1 tbsp 30 ml milk 2 tbsp

In a large saucepan; heat oil.  Add garlic, broccoli, leek and peas.  Saute for 8 minutes or until softened.  Transfer vegetables to deep casserole dish. In the same pan; heat butter.  Stir in flour and cook for 1 minute.  Gradually stir in milk, stirring until thickened.  Bring to boil and simmer gently for 3 minutes.  Add all of cheese except a little bit.  Stir until melted.  Season to taste with salt and pepper.  Pour sauce onto vegetables. In a small bowl, using your fingers, mix flour, baking powder, salt and butter to resemble breadcrumbs.  Stir in parsley and milk.  Mix to make a dough, adding more milk if necessary.  Shape mixture into 8 balls and flatten each one gently with palm of hand.  Arrange on top of casserole and sprinkle with reserved cheese.  Bake in preheated 425 F (220 C) oven for 20 minutes or until cobbler has risen and is golden. Servings: 4

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