Vegetable Cobbler

Vegetables:

• 3 medium red potatoes, cubed
• 2 celery stalks, chopped
• 1/2 cup broccoli florets
• 1/2 carrot, diced
• 1/2 cup green beans, snapped into thirds
• 1/2 cup whole kernel corn

Steam potatoes, celery, broccoli, carrot and green beans until tender, approx. 10 minutes.

Sauce:

• 2 cups of milk
• 1/3 cup onion, finely diced
• 1 bay leaf
• 1/4 tsp black pepper
• 4 tbs butter
• 6 tbs flour
• salt to taste

While the vegetables are steaming, bring the milk, onion, bay leaf and black pepper to a boil, remove from heat and let sit.
Heat butter in a sauce pan until bubbling, slowly whisk in flour making a roux. Add the warm milk mixture to the roux (don't forget to remove the bayleaf) and cook just until thick, this will only take a minute.

Biscuits:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/4 cup butter
• 1/2 cup milk

Stir together flour, baking powder, sugar, salt, and cream of tartar.
Using a pastry blender (or a fork) cut in the butter until the mixture looks like crumbs.
Make a well in the center of the mixture and pour in the milk.
Knead the dough on a floured surface about a half-dozen times.
Roll the dough out to 1/4 inch thick and cut into 2 inch circles.

Assemble:
Combine the steamed vegetables, corn, and sauce. Add salt to taste.
Pour into 1 quart casserole dish.
Place biscuits on top of the vegetables in a circle as shown in my picture.

Bake:
Bake at 400 degrees for 25 minutes, or until the biscuits are golden brown.

Notes:You can make this with any vegetables you would like, you just need about 4 cups to fill a 1 quart casserole dish.
Also, if you are in a rush using store-bought biscuits would work fine, but not much is better than homemade biscuits.
I served this dish right out of the oven! I just put the casserole dish on the table and served family style, which worked out great cuz my dad kept eating!

Buon Appetito!