lastic V-slicer, cut the root vegetables as directed below. The
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
ravy separately.
ROOT VEGETABLE VARIATION:
Add prepped root vegetables to pot
lightly. Remove half of the root vegetables from the saucepan with
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut
0 minutes).
Add the vegetable stock, potato, bay leaves, sage
he sweet potato and burdock root well then wipe with paper
In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
Use a hand blender, blender or food processor to puree the soup.
Add curry powder (optional). Add salt if necessary (I didn't use any.).
Add chickpeas.
Infuse love and serve!
ry.
Add parsnip, celery root, turnip, leek and potato and
n orange and lemon juice, vegetable oil, and hazelnut oil. Season
f mixed herbs into the vegetable fat.
Mix to a
(204 degrees C). Toss root vegetables with shallots, oil, garlic
In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes.
Do not brown.
Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.
aking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper
ingle layer of cream-coated root vegetable pieces onto the foil-lined
ish.
Top meat with root vegetable mash, sprinkle parmesan cheese over
tarts to soften.
Add root vegetables and stir together.
il, and then the celery root, squash and parsnips. Stir to