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Braised Vegetables and Chorizo
Braised Vegetables and Chorizo
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Braised Vegetables and Chorizo

Preparation
30 MIN
Cooking
40 MIN
Servings
10 to 12
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Ingredients

Preparation

  1. In a large non-stick skillet over high heat, bring the rutabaga, parsnips, carrots, broth and butter to a boil. Cover and continue cooking for 20 minutes or until tender. Remove the lid and reduce until dry and the vegetables begin to brown. Season with salt and pepper. Transfer to a serving platter and keep warm.
  2. Meanwhile, in another skillet over high heat, brown the bell peppers in the oil. Add the chorizo and cook for 2 minutes. Add the arugula and cook for 1 minute or until wilted. Spoon the chorizo mixture over the vegetables.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.