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
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
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
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.
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 preheated 500 degree F oven for 35 to 40 minutes or until cooked through.
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