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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Med. Onions 2 Zucchinis 2 Large Yellow Squash 2 Carrots 4 Large Tomatoes 1 Butternut Squash 1 oz. Balsamic Vinegar 1 pint Heavy Cream Olive Oil, Salt, Sugar, Pepper Instructions: Preheat oven to 350 degrees F. Slice zucchini and yellow squash on a bias Peel and slice carrots. Slice tomatoes and onions in half. Peel and dice butternut squash. Combine ingredients in a pan to be roasted. Rub with olive oil, salt pepper, and sugar. Place pan into oven and cook until nice caramelization develops on the edges of the vegetables. The vegetables will be done when deep browning has occurred on the edges. Transfer the vege- tables to a stockpot and add water to the level of the vegetables. Simmer until all are very tender. Purée with either a food processor, blender, or hand blender. Strain. Season with salt, pepper, sugar and balsamic vinegar. Finish with heavy cream. Bon Appetit! |
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