Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Use large shallots because they are easier to peel than small ones.

Recipe by Cooking Light March 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

4 servings (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.

  • Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon crème fraîche.

Nutrition Facts

189 calories; calories from fat 24%; fat 5.1g; saturated fat 1.4g; mono fat 2.9g; poly fat 0.5g; protein 4.7g; carbohydrates 33.7g; fiber 6.9g; cholesterol 3mg; iron 2.2mg; sodium 540mg; calcium 88mg.