This is a warm all vegetarian dish for those cool fall nights. This recipe will serve six people.
2 tablespoon olive oil
1 yellow onion diced
6 cloves garlic, thinly sliced
3 green onions sliced both white and green thinly sliced
4 parsnips peeled and sliced into ¼ inch slices
3/4 pound cauliflower cored and cut into small florists
1 cup small broccoli florets
2 cups low-sodium vegetable broth
2 tablespoons whole-wheat pastry flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons chopped parsley
1 tablespoon of fresh lemon juice
1 ½ cup whole-wheat flour
1/4 cup flaxseed meal
1 teaspoon baking powder
6 tablespoon walnut oil
3/4 cup nonfat milk can use soy milk
1/3 cup minced fresh chives
1 tablespoon minced fresh dill
2 teaspoon 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, 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 mil with 2 tablespoons whole-wheat pastry flour and pour into a skillet. Add nutmeg, paisley, and lemon juice, and salt and pepper to tats. 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 crumble. Add milk chives, dill and salt, stir to combine. Don 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.
To make this a vegan dish replaces the nonfat milk for soy milk.Serve this with a toss salad and toasted garlic bread, for a great fall dinner!