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Roasted Winter Vegetable Ragoût in Pastry Shells

Roasted Winter Vegetable Ragoût in Pastry Shells

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

serves 6 people

Ingredients

cost per recipe: $12.33

The price is determined by the national average.

  • 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® Organic Vegetable Broth

  • 1/3

    cup uncooked couscous

  • 1

    bag  (7 ounce) baby arugula

  • 2

    tablespoons lemon zest

  • 2

    tablespoons  chopped fresh parsley

view nutrition info

How to Make It

Heat the oven to 425°F. 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. Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
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. Divide the vegetable mixture among the pastry shells.  Sprinkle with the lemon zest and parsley. Serve immediately.
Step 1

Heat the oven to 425°F.

Step 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.

Step 3

Roast for 25 minutes or until the vegetables are tender, stirring occasionally.

Step 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.

Step 5

Divide the vegetable mixture among the pastry shells.  Sprinkle with the lemon zest and parsley. Serve immediately.

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Made With
Swanson® Vegetable Broth

Swanson® Vegetable Broth

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Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

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(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Buy Now

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