1 lb (455 g) parsnips, peeled and cut into 1/2-inch (1 cm) slices
1 lb (455 g) carrots, peeled and cut into 1/2-inch (1 cm) slices
4 cups (1 litre) chicken broth
1/4 cup (55 g) butter
2 red bell peppers, seeded and diced
3 tbsp (45 ml) olive oil
2 oz (55 g) chorizo sausage, diced
6 cups (140 g) arugula, chopped
Salt and pepper
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.
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.