Roasted Winter Vegetable Ragoût in Pastry Shells
This meat-free dish is far from boring...in fact, it's great taste and elegant presentation make it easy to impress your friends and family.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 package (16 ounces) whole peeled baby carrots
1 large onion, cut into 8 wedges
1 cup peeled diced parsnip (about 2 parsnips)
4 cloves garlic, minced
2 tablespoons olive oil
2 cups Swanson® Vegetable Broth
0.333 cup uncooked couscous
1 bag (7 ounce) baby arugula
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
1 package (16 ounces) whole peeled baby carrots
1 large onion, cut into 8 wedges
1 cup peeled diced parsnip (about 2 parsnips)
4 cloves garlic, minced
2 tablespoons olive oil
2 cups Swanson® Vegetable Broth
0.333 cup uncooked couscous
1 bag (7 ounce) baby arugula
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
Instructions
Heat the oven to 425°F.
Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.
Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.
Roasted Winter Vegetable Ragoût in Pastry Shells
This meat-free dish is far from boring...in fact, it's great taste and elegant presentation make it easy to impress your friends and family.
Directions
Print
Heat the oven to 425°F.
Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 package (16 ounces) whole peeled baby carrots
1 large onion, cut into 8 wedges
1 cup peeled diced parsnip (about 2 parsnips)
4 cloves garlic, minced
2 tablespoons olive oil
2 cups Swanson® Vegetable Broth
0.333 cup uncooked couscous
1 bag (7 ounce) baby arugula
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
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