Filling:
2 tablespoon olive oil
1 yellow onion diced
6 cloves garlic, thinly sliced
3 green onions sliced both white and green thinly sliced
2 parsnips peeled and sliced into 1/2 inch slices
2 carrots, peeled and sliced into 1/2 inch slices
3/4 pound cauliflower cored and cut into small florets
1 cup small broccoli florets
2 cups low-sodium vegetable broth
1/2 C milk
2 tablespoons whole-wheat pastry flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons chopped parsley
1 tablespoon of fresh lemon juice
Biscuit Topping
1 ½ cup whole-wheat flour
1/4 cup flaxseed meal
1 teaspoon baking powder
6 tablespoon walnut oil
3/4 cup milk
1/3 cup minced fresh chives
1 tablespoon minced fresh dill
2 teaspoons of sea salt
Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat and add onion, cook until golden brown. Add garlic, green onions, carrots, and parsnips; cook another 10 minutes.
Reduce heat to medium-low. Add cauliflower and broccoli; cook for 2 minutes then add broth. Cover; and cook for 20 minutes. Uncover and boil until liquid is reduced to a glaze, 2 to 5 minutes.
In a small bowl, mix 1/2 cup of milk with 2 tablespoons whole-wheat pastry flour and pour into a skillet. Add nutmeg, parsley, and lemon juice, and salt and pepper to taste. Stir until heated through. Do not boil.
Pour into six 2-cup casseroles or ramekins or a deep 6 to 8 cup casserole dish.
To make topping; In a medium bowl, stir together, flour, flaxseed meal, and baking powder, Drizzle oil over flour mixture and blend with a fork until crumbly. Add milk, chives, dill and salt; stir to combine. Do not over mix. Dough will be very moist.
Drop batter over vegetables. Bake until biscuits are golden brown 15 minutes for ramekins, 20 - 25 minutes for casserole Remove from oven; cool 5 minutes before serving.
Per Serving: 399 cal, 22g fat, 1 mg chol, 9 g protein, 45 g carb, 9 g fibre, 622 mg sodium.
This picture is from another web site, A Taste of Home. I totally forgot to take a photo before we started diving into the cobbler.
**The cobbler was a hit. I ended up using golden beets instead of parsnips, flax seeds instead of flax seed meal, dried dill, tops of young scallions instead of chives, and olive oil instead of walnut oil. If I make this again, I will use less cauliflower and will find walnut oil for the biscuits.
