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Here are the ingridients that are required to produce a remarkably good Winter Vegetable Cornucopia:
- Provide 4 of white turnips.
- Take 4 of Kohlrabi.
- Take 6 of carrots.
- Take 6 of parsnips.
- Provide 2 of acorn squash.
- Prepare 6 of beetroots.
- Use 6 of celery stalks.
- Get 2 of red onions.
- Use 2 of white onions.
- Get 2 of yellow onions.
- Use 12 of whole garlic cloves.
- You need 1 cup of vegetable broth.
- Use 1 cup of chopped parsley.
- Prepare 2 tbsp of extra virgin olive oil.
- Provide 2 tbsp of apple cider vinegar.
- You need 1/8 tsp of cracked black pepper.
- Use 1/8 tsp of coarse pink salt.
- Use 1 tbsp. of whole peppercorns in brine.
Ready with the ingridients? Here are the instructions on cooking Winter Vegetable Cornucopia:
From free-radical fighting vitamin C to digestive supporting fiber, turnips are a great way to get key minerals and vitamins into your body. Prepare the béchamel by heating the milk with salt and nutmeg. When the milk simmers to a boil, add the flour and olive oil mix. Remove from the flame when the density of the béchamel is as desired. Scald the pasta in salted water and cool it in cold water.
Recipe : Winter Vegetable Cornucopia
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