Ingredients: |
Ingredients: 2 tsp olive oil 1 c each chopped onion, and chopped red bell pepper 2 tsp minced garlic 2 1/2 c veggie broth 2 c peeled, cubed potatoes 1 c sliced carrots 1 1/2 tsp dried rosemary 1/2 tsp dried thyme 1/4 tsp each salt and pepper 1 c sliced asparagus pieces or green beans 1/2 c frozen peas, thawed 3 tbsp flour 1/4 c fresh parsley, chopped
Pumpkin Biscuit Crust: 1 c all purpose flour 1/2 c whole wheat flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 tbsp frozen butter 3/4 c mashed pure pumpkin 2/3 c buttermilk
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Directions: |
Directions:Heat olive oil in a large pot over medium heat. Add onions, red pepper and garlic. Cook and stir over medium heat until vegetables begin to soften, about 5 minutes Add 2 cups of broth, potatoes, carrots, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 12 minutes, until potatoes are almost tender. Stir in asparagus and peas. Cook for 3 more minutes. In a small bowl, mix flour with remaining 1/2 c vegetable broth until smooth. Add to vegetable mixture. cook until bubbly and thickened. Stir in parsley. Transfer mixture to a 2 quart casserole dish. Set aside. Preheat oven to 425. In a large bowl combine both flours, baking powder, baking soda and salt. Grate frozen butter directly into bowl with flour and mix using a fork until butter is evenly distributed. In a separate bowl, whisk together pumpkin and buttermilk, then add to flour mixture. Stir until a small ball forms. Transfer dough to a lightly floured surface and roll or pat to fit top of casserole. Place dough over vegetable mixture. Bake for 20 minutes until crust is puffed up and golden brown. |