Vegetable Cobbler

Ingredients:

• 1 small onion, peeled and chopped into a few large chunks

• 1 ¾ cup milk

• 1 bay leaf

• 6 peppercorns

• 2 tbsp butter

• 2 tbsp flour

• 1 medium head broccoli, separated into florets

• 1 cup green beans, trimmed

• 3 red peppers, sliced

• ¾ cup sweetcorn kernels

For the scone topping:

• 85 g plain flour (~ 1/2 cup)

• 85 g self-raising flour (~ 1/2 cup)

• 1 tsp baking powder

• Salt

• Black pepper

• 1 egg, lightly beaten

• ¼ cup milk

• 1 tbsp olive oil

• 85 g grated cheddar cheese (~ 1 cup)

Directions: 

1. In a medium pot, combine onion, milk, bay leaf and peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes.

2. Sieve the milk into a jug to remove all solids, and set aside.

3. Melt butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.

4. Steam vegetables until just tender. Or, you can just boil the vegetables for a few minutes instead. Add them to the white sauce along with the sweetcorn, and mix well. Season to taste. Transfer the mixture to a baking dish, and spread it out evenly.

5. To make the scone topping, combine dry ingredients and mix well. Add the remaining ingredients, and mix again until well combined. You should have a slightly sticky dough - add another tablespoon of milk if it seems too dry.

6. Dollop the scone mixture on top of the vegetables, creating several separate scones. Bake at 400°F for around 30 minutes, until the scones are golden brown and the vegetable mixture is piping hot.