Winter Veggies Under A Fluffy Cheddar Blanket Recipes

25 BEST WINTER VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatless dish in 30 minutes or less!

FLUFFY CHEDDAR BISCUITS

Steps:

• Preheat your oven to 425 degrees.
• Sift together flour, baking powder, baking soda, salt and pepper.
• Cut in butter a piece at a time until mixture looks like large crumbs.
• Add buttermilk and cheese. Mix until combined, flouring your hands as needed, until it sticks together. If it is too sticky, add in some more flour, a little at a time.
• Do not over mix.
• Lightly flour a large work surface. Turn out the dough and flatten it to 1 in thickness.
• Cut out rounds with a floured 2 inch round cutter. Keep spacing as close together as possible. Put the rounds on a baking sheet.
• Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again. Cut out any additional rounds you can.
• Do not over mix.
• Brush tops of biscuits with melted butter.
• Bake until they look golden brown,. Bake for 18 to 20 minutes. Rotate the sheet after about 10 minutes.

SAVORY WINTER VEGETABLE COBBLER

Steps:

• Preheat oven to 350°F.
• In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
• Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
• Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
• Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
• While the vegetables are in the oven prepare the biscuit topping.
• To prepare the biscuit topping:
• Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
• Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
• Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

WINTER VEGGIES

Steps:

• Note: The original recipe called for 1/2 cup of butter, but I chose to reduce it as I felt it was way to much. You may choose to use the full amount though.
• In a large pot fitted with a steamer basket, bring water to a boil and add cauliflower florets, cook for 3 minutes.
• Then the broccoli for 3 minutes.
• Add the snow peas for 3 minutes.
• Then the tomatoes for 3 minutes.
• Check for doneness.
• Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.
• Place in a warmed bowl and serve family style.

ROASTED WINTER VEGGIES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, garlic powder salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

CHEESY WINTER VEGETABLES CASSEROLE

Steps:

• In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
• In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
• Cover; cook on Low setting 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

WINTER VEGGIES UNDER A FLUFFY CHEDDAR BLANKET

Steps:

• Preheat your oven to 425°F.
• Toss the veggies together with the oil, thyme, salt and pepper.
• Divide them between two baking pans with rims on them (to spread out the veggies).
• Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
• Then roast them for another 20 minutes, until they are browned and tender.
• While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
• When the veggies are done, put them into a 3 ½ quart baking dish, and raise the oven temp to 450 degrees.
• Dissolve the Cornstarch in the water.
• In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
• Boil while whisking for 1 minute.
• Pour the broth and wine mixture over the veggies, stirring to coat.
• Drop spoonfuls of Cheddar Biscuit topping over the veggies.
• Bake until the topping is golden brown, 15 to 20 minutes.
• Allow to cool for 10 minutes, then serve.