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Tuesday, January 26 2016

2    tablespoons   unsalted butter, softened
1      small onion, finely chopped
1 1/2   cups   sliced wild mushrooms
2      small carrots, sliced into 1/4-inch pieces
1      small parsnips, sliced into 1/2-inch pieces
2    cups   butternut squash, cut into 3/4-inch cubes
1    teaspoon   finely chopped rosemary
    Freshly ground black pepper
3/4   cup   low-sodium chicken broth
2    teaspoons   all-purpose flour
3/4   cup   2 percent milk
1/3   cup   frozen baby peas
4      slices thin whole-wheat sandwich bread, crusts trimmed
4    teaspoons   freshly grated Parmesan
Position a rack in the center of the oven and preheat the broiler. Melt 2 teaspoons butter in a medium skillet over medium-high heat. Add onion, mushrooms, carrots, parsnip, butternut squash and rosemary; season lightly with salt and pepper. Cover and cook, stirring occasionally, until just soft, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender and liquid is nearly evaporated, about 5 minutes.
In a small bowl, whisk flour into milk. Add to skillet. Bring to a boil and simmer until thickened, about 3 minutes. Stir in peas and season again with salt and pepper. Divide the mixture among four 1-cup ramekins.
Spread 1 teaspoon butter on one side of each slice of bread; sprinkle with Parmesan. Arrange bread, buttered side up, over vegetables. Broil 5 minutes, or until tops are golden and filling is bubbling around edges.

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email

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