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Ingredientes
- 1 sm onion sliced
- 2 tsp extra virgin olive oil
- 4 sm red potatoes cubed
- 2 x carrots minced
- 1/4 c. water
- 2 med leeks halved lengthwise, and cut into slices
- 2 c. minced fresh spinach (minced kale, collard greens, or possibly turnip greens may be substituted)
- 1 c. vegetable broth
- 2 tsp all-purpose flour
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. soy sauce
- 1/2 tsp salt
- 1 c. all-purpose flour
- 1/2 c. cornbread mix
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp. butter or possibly margarine softened
- 3/4 c. buttermilk
- 2 tsp honey
Direcciones
- Saute/fry sliced onion in warm oil in a large saucepan over medium-high heat till tender. Add in potato, carrot, and 1/4 c. water; cook, stirring constantly, 2 min. Add in leeks and spinach, and cook 3 min or possibly till spinach wilts.
- Whisk together vegetable broth and flour till smooth. Stir broth mix, chopped parsley, soy sauce, and salt into spinach mix. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 min or possibly till thickened.
- Prepare Cornbread Topping: Combine first 5 ingredients; cut in butter with a fork or possibly pastry blender till crumbly. Stir together buttermilk and honey; stir into flour mix.
- Spoon vegetable mix into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto warm vegetable mix.
- Bake at 400 degrees for 30 min or possibly till golden brown.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 89 | 23% |
| Total Fat 10.11g | 13% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1641mg | 68% |
| Potassium 1094mg | 31% |
| Total Carbs 67.6g | 18% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.14g | 7% |
| Protein 10.01g | 16% |
