INGREDIENTS
3 tbsp
butter
1/4 cup
all purpose flour
1/2 cup
dry white wine
1 cup
canned vegetable stock
1 1/2 cups
milk
1 tbsp
olive oil
1
large onion (diced)
2
garlic cloves (minced)
14 oz
canned jackfruit (rinsed and drained)
8 3/4 oz
canned corn (drained)
8 1/4 oz
canned carrots (drained)
8 1/2 oz
canned peas (drained)
4 oz
canned mushrooms (drained)
Coarse kosher salt and freshly ground black pepper
1 tsp
dried thyme
1 tsp
dried rosemary
1/4 cup
fresh parsley (finely chopped)
2 cups
unbleached all purpose flour
1 tbsp
baking powder
1/2 tsp
baking soda
2 tsp
sugar
1 tsp
garlic powder
1/2 tsp
salt
6 tbsp
unsalted butter (cold and cut into cubes)
1 cup
buttermilk (cold )
1 cup
shredded sharp cheddar cheese
2 tsp
dried chives
1 tbsp
melted butter