Braised Vegetables and Chorizo
Say hello to the perfect holiday table vegetable side. It’s a real favourite of ours. And as was the case for our stuffing, this dish is very convenient when the oven is over-stuffed: The vegetables cook in a little broth directly in the pan. You can even prepare it in advance and reheat at the […]
Ingredients
- 1 1/2 lb (675 g) rutabaga, peeled and cubed
- 1 lb (455 g) parsnips, peeled and cut into 1/2-inch (1 cm) slices
- 1 lb (455 g) carrots, peeled and cut into 1/2-inch (1 cm) slices
- 4 cups (1 litre) chicken broth
- 1/4 cup (55 g) butter
- 2 red bell peppers, seeded and diced
- 3 tbsp (45 ml) olive oil
- 2 oz (55 g) chorizo sausage, diced
- 6 cups (140 g) arugula, chopped
- Salt and pepper
Instructions
- In a large non-stick skillet over high heat, bring the rutabaga, parsnips, carrots, broth and butter to a boil. Cover and continue cooking for 20 minutes or until tender. Remove the lid and reduce until dry and the vegetables begin to brown. Season with salt and pepper. Transfer to a serving platter and keep warm.
- Meanwhile, in another skillet over high heat, brown the bell peppers in the oil. Add the chorizo and cook for 2 minutes. Add the arugula and cook for 1 minute or until wilted. Spoon the chorizo mixture over the vegetables.
Say hello to the perfect holiday table vegetable side. It’s a real favourite of ours. And as was the case for our stuffing, this dish is very convenient when the oven is over-stuffed: The vegetables cook in a little broth directly in the pan. You can even prepare it in advance and reheat at the last minute.