Yield
Makes 8 servings

The arugula broth is a slightly thickened, glossy sauce.

How to Make It

Step 1

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.

Step 2

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.

Step 3

*2 cups chopped fresh spinach may be substituted.

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