Arugula-Infused Vegetable Medley
Ingredients
- 1 1-pound package of baby carrots
- 1 pound of turnips peeled and cubed into 1-inch pieces
- 6 cups of chicken broth divided
- 1 pound of fresh broccoli florets
- 1 pound of asparagus trimmed and cut into 1-inch pieces
- 2 teaspoons of cornstarch
- ¼ teaspoon of freshly ground pepper
- 1 0.75-ounce package of arugula* (or 2 cups of chopped fresh spinach as a substitute)
Instructions
- In a Dutch oven, combine the baby carrots and turnips.
- Add 4 cups of chicken broth.
- Bring the mixture to a boil and cook for 10 minutes until the carrots and turnips begin to soften.
- After 10 minutes, add the broccoli and asparagus to the Dutch oven.
- Continue cooking for an additional 5 minutes, or until all the vegetables are tender.
- Drain the vegetables and set them aside.
- In a separate large skillet, whisk together the remaining 2 cups of chicken broth and cornstarch.
- Cook this mixture over medium-high heat for about 5 minutes, or until it thickens slightly.
- Season with freshly ground pepper.
- Add the arugula to the skillet and cook just until it wilts and blends into the broth.
- To serve, place the cooked vegetable medley in shallow bowls.
- Drizzle the arugula-infused broth over the vegetables.
- Enjoy your Arugula-Infused Vegetable Medley!
Notes / Tips / Wine Advice:
You can substitute 2 cups of chopped fresh spinach for arugula if desired.
