Roasted Winter Vegetable Ragout in Pastry Cups

Roasted Winter Vegetable Ragout in Pastry Cups

0 Reviews 1 Pic
  • Prep

    50 m
  • Cook

    10 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“This meat-free dish is far from boring . . . in fact, its great taste and elegant presentation make it easy to impress your friends and family.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the oven to 425 degrees F.
  2. Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
  3. Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
  4. Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
  5. Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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