The arugula broth is a slightly thickened, glossy sauce.
1 (1-pound package) baby-cut carrots
1 pound turnips, peeled and cut into 1-inch cubes
6 cups chicken broth, divided
1 pound fresh broccoli, cut into florets
1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons cornstarch
1/4 teaspoon freshly ground pepper
1 (0.75-ounce) package arugula*
How to Make It
Combine carrots and turnips in a Dutch oven. Add 4 cups broth. Bring to a boil; cook 10 minutes. Add broccoli and asparagus; cook 5 minutes. Drain.
Whisk together remaining 2 cups broth and cornstarch. Cook in a large skillet over medium-high heat 5 minutes or until slightly thickened. Stir in pepper. Add arugula; cook just until arugula wilts. Drizzle over cooked vegetables.