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Vegetables with Arugula Broth

Yield Makes 8 servings
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

  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.

  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.

  3. *2 cups chopped fresh spinach may be substituted.