Braised Vegetables and Chorizo
Braised Vegetables and Chorizo
Open in full-screen mode

Braised Vegetables and Chorizo

30 MIN
40 MIN
10 to 12



  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.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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