Vegetables with Arugula Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The arugula broth is a slightly thickened, glossy sauce. Ingredients:
1 (1-pound package) baby-cut carrots |
1 pound turnips, peeled and cut into 1-inch cubes |
6 cups chicken broth, divided |
1 pound fresh broccoli, cut into florets |
1 pound asparagus, trimmed and cut into 1-inch pieces |
2 teaspoons cornstarch |
1/4 teaspoon freshly ground pepper |
1 (0.75-ounce) package arugula |
Directions:
1. Combine carrots and turnips in a Dutch oven. Add 4 cups broth. Bring to a boil; cook 10 minutes. Add broccoli and asparagus; cook 5 minutes. Drain.
2. Whisk together remaining 2 cups broth and cornstarch. Cook in a large skillet over medium-high heat 5 minutes or until slightly thickened. Stir in pepper. Add arugula; cook just until arugula wilts. Drizzle over cooked vegetables.
3. *2 cups chopped fresh spinach may be substituted.
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