Place about 3 tablespoons vegetable oil in a large pot
In large saucepan, combine potatoes, squash, celery, onion, garlic, parsley, dry mustard and lemon peel.
Stir in chicken broth; bring to a boil.
Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
Transfer about 2 cups of vegetable-broth mixture to blender container or food processor bowl.
Cover and process until smooth.
Return pureed mixture to saucepan.
Stir in milk or cream.
Heat through.
Season to taste. Sprinkle nuts atop each serving.
Makes 6 to 8 servings.
Cook vegetables according to directions on package.
Place in buttered casserole dish.
Cover with water chestnuts, onions and celery.
Mix mayonnaise and cheese; spread on top.
Crush crackers; mix with melted margarine.
Place this on top and bake at 350\u00b0 for 30 minutes.
Serves 8 to 10.
killet over high heat. Add winter squash, onion, and red bell
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
/2 cup beef or vegetable broth together and dump it
asserole dishes; add the thickened vegetable juices to cover.
(Save
for 5 minutes.
Heat vegetable stock in a separate pot
Cook Onion and Garlic in Olive Oil in Dutch Oven, stirring occasionally until tender.
Stir in Vegetable Broth, Orzo, Ground Mustard, Pepper, Vegetables, Corn and Beans.
Heat until Boiling, stirring occasionally.
In bowl, combine Bisquick, Cornmeal, Garlic Powder, Basil and Oregano.
Stir Milk into dry ingredients until just combined.
Drop dough by tablespoon fulls onto boiling stew.
Reduce heat to low.
Cook uncovered for 10 minutes.
Cook covered for a further 10 minutes.
Serve hot from the stove and enjoy!
stirring constantly. Add 3 cups Vegetable Stock and the next 8
Heat oil in a large saucepan on med-high heat.
Saute onion until translucent.
Add garlic, apple, parsnip, squash, carrot and sweet potato. Saute for approximately 5 minutes.
Add vegetable stock and bring to a boil.
Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
Let cool slightly, puree and enjoy!
imes it was a mid winter process, typically done outdoors or
br>Pour white wine over vegetable mixture and scrape browned bits
nd measuring.
Warm the vegetable stock in a saucepan over
br>Add carrots, celery, fennel, winter squash and thyme, season with
hour.
Pour vegetable stock into vegetable mixture; season with garlic
oft. Do not brown. Add vegetable stock to soup pot and
rust to partially cover the vegetable/cheese filling, overlapping crust as
heat oven to 400.
In a large 5L saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 20 minutes or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish.
In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.
Top vegetables evenly with cheese mixture. Bake 15 to 20 minutes or until vegetables are soft and cheese topping is golden and crusty.
Note: The croustade may be prepared ahead and baked or reheated just ...
melt butter.
Cook all vegetables 3-5 minute.
Add Salt and pepper and transfer to ovenproof bowl.
Combine cheese, butter, crumbs and parsley.
Top vegetables evenly with cheese mixture.
Bake 15 minutes or until vegetables are tender and topping is golden.
This dish can be prepared ahead of time and reheated just before serving.