Using Up Winter Vegetables

Name: Using Up Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 medium beet, trimmed and scrubbed, cut into ½-inch cubes; 227 grams brussels sprouts, cleaned and trimmed and sliced lengthwise; 2 mediums carrots, peeled and cut into thick 1-inch long matchsticks; 237 milliliters cauliflower florets (from ½ of a cauliflower); 1 small head celeriac, cut into ½-inch cubes; 118 milliliters dry white wine; 237 milliliters flour; 2 Tbsps chopped fresh tarragon; 3 garlic cloves, minced; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters milk; 6 servings Olive oil; 2 Tbsps freshly grated Parmesan cheese; 2 parsnips, peeled and cut into thick 1-inch long matchsticks; 2 mediums shallots, minced; 3 Tbsps unsalted butter; 355 milliliters vegetable stock; 1 medium zucchini, cut into 1-inch long matchsticks

Using Up Winter Vegetables might be just the side dish you are searching for. This recipe serves 6. One serving contains 396 calories, 7g of protein, and 22g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have baking powder, celeriac, brussels sprouts, and a few other ingredients on hand, you can make it. It is perfect for Winter.

Instructions

Transfer vegetables to a large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Add zucchini and the remaining two tablespoons flour and two tablespoons tarragon; toss to combine. Stir in the stock mixture; season with salt and pepper.

Ingredients you will need

Salt And Pepper