Roasted and stewed vegetables - country living

6 servings

Ingredients

Quantity Ingredient
1 large (1 1/4 lb) rutabaga, peeled
1 can (14 1/2-oz) vegetable broth
1 Very large (14 oz) red onion
1 Very large (14 oz) yellow sweet Spanish onion
2 tablespoons Olive oil
1 10-oz container fresh brussels sprouts, trimmed and halved
½ pounds Fresh parsnips, peeled and cut into 1 1/2-inch lengths
1 teaspoon Dried thyme leaves
2 tablespoons Butter
¾ pounds Fresh mushrooms, halved if large
2 Cloves garlic, finely chopped
3 tablespoons Quick-mixing all purpose flour

Directions

1. Cut rutabaga into 8 wedge-shaped pieces. In 4-quart saucepan, heat broth to boiling over high heat. Add rutabaga, cover, and return broth to boiling; reduce heat to low and cook just until fork-tender-15 minutes.

2. Meanwhile, heat oven to 400'F. Cut red and yellow onions lengthwise into 4 wedge-shaped pieces. Place onions, cut sides up, in shallow oval baking pan.

3. When rutabaga is ready, using slotted spoon, remove pieces to baking pan, leaving broth in saucepan. Brush onions and rutabaga with oil.

4. Roast vegetables 45 minutes or until lightly browned. Meanwhile, reheat broth to boiling over high heat. Add brussels sprouts, parsnips, and thyme; cover and cook 15 minutes.

5. Meanwhile, in large skillet, melt butter over medium-high heat. Add mushrooms and cook until wilted-about 3 minutes. Add garlic and saut6 30 seconds. Stir in flour until well mixed.

6. Add mushroom mixture to sprouts and parsnips and cook, stirring constantly, until broth thickens and bubbles. Remove stewed vegetables from heat.

7. Remove pan of roasted vegetables from oven. Arrange roots around edge of pan. Pour stewed vegetables and sauce in center of pan, spooning some sauce over the roasted vegetables. Return vegetables to oven and bake 15 minutes longer or until hot and bubbly.

Country Living/Jan/94 Scanned & fixed by DP and GG Submitted By MICHELLE HOWE On 07-30-95

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