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Source: Campbell's Recipes
Tagged With: 6 servings
Roasted Winter Vegetable Ragoût in Pastry Cups
This meat-free dish is far from fact, it's great taste and elegant presentation make it easy to impress your friends and family.
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Serves: 6 servings
Prep Time: 50 minutes
Cook Time: 10 minutes
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 package (16 ounces) whole peeled baby carrot
1 large onion, cut into 8 wedges
2 parsnip, peeled and diced (about 1 cup)
4 cloves garlic, minced
2 tablespoons olive oil
2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/3 cup uncooked couscous
1 bag (7 ounces) baby arugula
Grated zest of 1 lemon
2 tablespoons chopped fresh parsley

Heat the oven to 425°F.
Place the carrots, onion, parsnips and garlic into a large bowl.  Drizzle with the oil and toss to coat.  Spoon the vegetable mixture onto a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.

Spoon the vegetable mixture into a 3-quart saucepan.  Stir in the broth and heat over medium-high heat to a boil.  Stir in the couscous.  Reduce the heat to low.  Cook for 3 minutes.  Stir in the arugula.  Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
Divide the vegetable mixture among the pastry shells.  Sprinkle with the lemon zest and parsley. Serve immediately.

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