Roasted Winter Vegetable Ragout in Pastry Cups Recipe - Allrecipes.com
Roasted Winter Vegetable Ragout in Pastry Cups Recipe
  • READY IN 1 hr

Roasted Winter Vegetable Ragout in Pastry Cups

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    50 mins
  • COOK

    10 mins
  • READY IN

    1 hr

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

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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