Ingredients
- 3/4 cup water
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 parsnips, peeled and diced
- 1 rutabaga, peeled and diced
- 1 turnip, peeled and diced
- 1 zucchini, sliced
- Bunch of broccoli, stems removed, cut into large florets
- 3 large cauliflower florets, cut into quarters
- 1 cup vegetable stock
- 3 tablespoons (1 1/2 oz.) unsalted butter
- 6 oz. cooked pasta of your choice
- Grated Parmesan cheese to taste
Directions
Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.
TIP:
- ROASTED ROOT VEGETABLES
- (Recipe courtesy of TV Food Network)
- 1/2 butternut squash, skin on, cut into 1 inch wedges
- 4 small carrots, scrubbed and dried
- 4 small parsnips, scrubbed and dried
- 1 turnip, cut in half and then into 3/4 inch slices
- 2 red onions, quartered through the root
MARINADE:
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- 1 tablespoon thyme and rosemary, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Salt and freshly ground black pepper
In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
Yield: 4 servings
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