Roasted Winter Vegetable Ragoût in Pastry Shells
Roasted winter vegetables in puff pastry shells, perfect for a cozy meal! Made with carrots, onions, parsnips, and aromatic broth. Serve warm and enjoy the delightful crunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pepperidgefarm.com.
Cooking tools:
- Microplane
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 1 package (16 ounces) whole peeled baby carrots
- 1 large onion, cut into 8 wedges
- 1 cup peeled diced parsnip (about 2 parsnips)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
- 1/3 cup uncooked couscous
- 1 bag (7 ounce) baby arugula
- 2 tablespoons lemon zest
- 2 tablespoons chopped fresh parsley
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