Block of the farm

Preparation

1 Preheat oven to 400 ° F. In a medium skillet over medium heat, melt butter with oil. Onion and cook, stirring frequently, until soft and tender, about 5 minutes. Celery, broccoli, peppers and green beans and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Reduce heat. Sprinkle flour over the vegetable mixture. Cook, with constant stirring, for 2 minutes.

2 In a glass measuring cup, combine the milk and broth. Gradually add the vegetable mixture while whisking constantly. The sauce starts to thicken. Add parsley, tamari, thyme and sage. Season with salt and pepper. Cook, stirring constantly, until thickened. Transfer mixture to a saucepan with 2 liters, and set aside (use ramekins 8 to 10 ounces or small baking molds).

3 Make the filling: In a large bowl, combine the flour, salt, baking powder and baking soda. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until it resembles meal. In a glass measuring cup, combine the buttermilk and honey. In the flour mixture with constant stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead the dough lightly in the bowl for 3-5 minutes or until no longer sticky. Show dough on a lightly floured surface. Cover using a lightly floured rolling pin, dough into a mold to saucepan.

4 Lay light biscuit topping over filling. Not seal the edges. Bake for 20-30 minutes, until the crust bubbles and gold filling. Serve hot.