INGREDIENTS
2 cups
Broccoli florets, fresh
1
Butternut squash (2 pounds)
1/2 tsp
Lemon peel
3
Parsnips, medium
1
Red onion, medium
1 lb
Red potatoes
1 tsp
Tarragon, dried
1 can
Vegetable or chicken broth
1 3/4 cups
Biscuit/baking mix
1 dash
Cayenne pepper
1/2 cup
Cornmeal, yellow
4 tsp
Cornstarch
1 tsp
Salt
3 tbsp
Olive oil
1 1/2 cups
2% milk