Roasted Winter Vegetable Ragout in Pastry Cups |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This meat-free dish is far from boring . . . in fact, its great taste and elegant presentation make it easy to impress your friends and family. Ingredients:
1 (10 ounce) package pepperidge farm® puff pastry shells, prepared according to package directions |
1 (16 ounce) package whole peeled baby carrots |
1 large onion, cut into 8 wedges |
2 parsnip, peeled and diced |
4 cloves garlic, minced |
2 tablespoons olive oil |
2 cups swanson® vegetable broth (regular or certified organic) |
1/3 cup uncooked couscous |
1 (7 ounce) bag arugula |
grated zest of 1 lemon |
2 tablespoons 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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