Roasted Winter Vegetable Ragout in Pastry Cups
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
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1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1 pkg. (16 ounces) whole peeled baby carrots
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1 large onion, cut into 8 wedges
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2 parsnips, peeled and diced (about 1 cup)
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4 cloves garlic, minced
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2 tbsp. olive oil
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2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
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1/3 cup uncooked couscous
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1 bag (7 ounces) baby arugula
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Grated zest of 1 lemon
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2 tbsp. chopped fresh parsley
Directions
1.
Heat the oven to 425 degrees F.
2.
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.
3.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
4.
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.
5.
Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.
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Recommended Recipe:
Ginger-Roasted Parsnips
Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden at Arrows Restaurant, and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."
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