Vegetarian Winter Vegetable Stew With Cornbread Cobbler

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 2 red onions, coarsely chopped
• 6 celery ribs, cut in large dice
• 6 carrots, peeled and cut in large dice
• 6 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons spicy chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon cinnamon
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 (10 ounce) package red pearl onions or 1 (10 ounce) package pearl onions, cut in half through root end
• 10 cups vegetable stock
• 5 large sweet potatoes, peeled and cut into large dice
• 6 tablespoons tomato paste
• 1 head cauliflower, cut into flowerets
• 1 cup water
• 6 tablespoons cornstarch
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons butter, cut into pieces
• 1 cup milk

Recipe

• 1 preheat oven to 375 degrees.
• 2 heat the olive oil in a large heavy stockpot over medium-low heat.
• 3 add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
• 4 saute, stirring often, until the mixture is juicy, about 15 minutes.
• 5 meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
• 6 place the pearl onions in the boiling water; blanch about 1 minute.
• 7 drain.
• 8 transfer onions to ice water.
• 9 when cool, peel them.
• 10 set aside.
• 11 add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
• 12 add the sweet potatoes and tomato paste.
• 13 bring to a boil, reduce heat and simmer for 10 minutes.
• 14 add the cauliflower and pearl onions.
• 15 cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
• 16 strain the liquid from the vegetables into a large pot.
• 17 stir together the water and cornstarch.
• 18 bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
• 19 divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
• 20 (save any excess liquid for another use.) top with large dollops of the cornbread topping.
• 21 bake about 30 minutes, or until the top is golden brown.
• 22 cornbread cobbler topping-------------.
• 23 combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
• 24 work in the butter until incorporated.
• 25 mix in the milk until just moistened.
• 26 drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.