Broth-Based Vegetable Starter
Ingredients
- 2 cups unsalted vegetable stock
- 1 rutabaga rutabaga cut into small dice
- 1 tsp canola oil
- 1/4 red jalapeño cut into fine dice (smaller than small)
- 3-4 slices fennel bulb thin slices
- 1-2 tsp green onion thinly sliced
Instructions
- Prepare the Vegetables: Toss rutabaga in oil and roast on a hot pan in a 425 degree oven for 5 minutes.
- Place a few pieces of roasted rutabaga, diced jalapeño, green onion, and 2 small slices of fennel into soup bowls.
- Heat the Broth: If cooking with meat, heat the vegetable broth in the pan the meat was cooked in for 5 minutes. If not, simply boil the vegetable stock for 5 minutes.
- To Serve: Ladle 1 cup of broth into each bowl over the vegetables and let it sit for 2 minutes, allowing the vegetables to cook slightly.
