Save Recipe Print
Total:
43 min
Prep:
30 min
Cook:
13 min
Level:
Easy

Ingredients

Directions

In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Apple Spice Cake with Cream Cheese Icing

Recipe courtesy of Anne Burrell

Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie

Recipe courtesy of Ming Tsai

Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace

Recipe courtesy of Ming Tsai

Basic Vegetable Ragout

Recipe courtesy of Curtis Aikens

Lentil and Vegetable Ragout (Korma)

Recipe courtesy of Julie Sahni

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.