Recipe for Vegetable Cobbler 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 tsp Olive Oil
1 med Onion, chopped
1 cup Mushroom, sliced
2 x Cloves Garlic, minced
2 tbl Flour, All-Purpose
2 tsp Knorr Vegetable Stock
2 cup Water
1/2 tsp Thyme
1/4 tsp Salt
1/4 tsp Pepper
2 med Potato, peeled and diced
3 x Carrot, diced
2 stalk Celery, diced
1 cup Rutabaga, peeled and diced
2 tbl Parsley, fresh
1/3 cup Flour, Whole-Grain Wheat
1/3 cup Flour, All-Purpose
1/4 cup Cheddar Cheese, shredded
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 tsp Butter, melted
Instructions:
Instructions: In large saucepan, heat oil over med heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened.

Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or until boiling and thickened. Add potatoes, carrots , celery and rutabaga; cover and simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole dish. BISCUIT CRUST: Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.

NOTES :

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