I thought this recipe was especially interesting because it uses cornmeal in the biscuit topping. It definitely gives it a little more of a sweet flavor. The other nice thing about this recipe is that there is a lot of flexibility in what vegetables you can add to it. I used kale, but I’m pretty sure you could substitute any other leafy green. The original recipe also called for parsnips, but I wasn’t quite brave enough. Perhaps you will be. It makes quite a bit, so I enjoyed it all week for dinner/lunch.
2-3 carrots, sliced
1 large onion, chopped
Small bunch of kale (or other leafy green), about 2 cups chopped
8 ounces of mushrooms, slided
2 cloves of garlic, diced
2 tablespoons of flour
1 tablespoon white wine vinegar (I only had red wine vinegar, and it was fine)
1 1/2 tablespoon soy sauce
2 tablespoons tomato paste
1 1/2 teaspoons dried thyme
3 cups vegetable broth (I used chicken)
1 can cannellini or red beans (I omitted, it didn’t seem like there was enough room in my pan)
For the topping:
3/4 cup white flour
1/2 cup whole wheat flour
6 tablespoons cornmeal
1 1/4 teaspoon baking powder
1 teaspoon salt
4 tablespoons butter (softened)
1/2 cup parmesan cheese (I also omitted because I didn’t have any).
1/2 cup buttermilk (I substituted 1/2 cup milk with 1/2 tablespoon of vinegar)
1. In a large skillet, add 2 tablespoons olive oil. Add the carrots, onion, mushroom and kale. Season with salt and pepper. Saute till the onion turns translucent, about 5-7 minutes.
2. Add the garlic and saute for another 30 seconds. Add the flour and cook for another minute. Stir in the white/red wine vinegar, soy sauce, tomato paste and thyme. Cook for another minute. Stir in the vegetable broth (I definitely used less than the 3 cups, add as much as it seems like is necessary).
3. Lower the heat and simmer for about 5-10 minutes, stirring occasionally, until the sauce thickens. I added a little bit of cornstarch to make it thicken even more. If you are using beans, you can add them now. Season to taste with salt and pepper.
4. Meanwhile, in a separate bowl, combine white flour, whole wheat flour, cornmeal, baking power and salt. Stir in butter and cheese to combine. Then add in buttermilk until a dough forms. Knead a little bit with your hands to combine all the ingredients and form a ball of dough.
5. When the vegetable sauce is thickened,pour into a baking pan. Place scoops of dough on the top.
6. Bake about 30 minutes at 400 degrees, until the ball of dough are lightly browned. Let cool before serving.
Source: A Couple of Cooks