1 butternut squash (2 lb.), peeled and cut into 1/2 inch pieces
1 lb. red potatoes, cut into 1/2 inch wedges
3 medium parsnips, peeled and cut into 1/2 inch pieces
1 medium red onion, cut into 1/2 inch wedges
3 Tbsp. olive oil
1 tsp. salt
1 tsp. dried tarragon
1 can vegetable or chicken broth
2 cups fresh broccoli florets
1/2 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 cups milk, divided
1 3/4 cups biscuit/baking mix (like Bisquick)
1/2 cup yellow cornmeal
Dash cayenne pepper
Directions
Place the squash, potatoes, parsnips, and onion in a shallow 3 qt. baking dish. Combine the oil, salt and tarragon; drizzle over veggies and toss to coat. Bake, uncovered at 375 degrees F for 1 hour or until tender, stirring once. Meanwhile, in a large pan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roast vegetables and stir to combine. In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot veggies. Bake, uncovered, for 15-20 minutes or until topping is browned. Yield: 12 servings.
Be the first to post feedback! Click here to post feedback.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
