Tortellini Vegetable Filling Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Assorted vegetables cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower
2 cup: Cooked spinach, chopped
2 tbsp: Olive oil,
2 medium: Onions, roughly diced
6 tbsp: Flour,
1 cup: Milk,
1: Egg,
1/2 tsp: Salt, or as desired
1/2 tsp: Ground white pepper,
1 tsp: Fresh rosemary leaves, -OR-
1/2 tsp: -Dried rosemary,
Directions:
DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch
pieces and set aside on a plate. Heat the oil in a large skillet over
medium heat, add the onion and cook, stirring, for 5 minutes.
Decrease heat to low and add the vegetables. If using uncooked ones,
cover and cook for 10 minutes. If using cooked ones, cook uncovered
for 5 minutes. Stir in the flour and add the milk. Cook, stirring,
another 2 minutes or until mixture thickens. Add the salt and pepper.
Remove the skillet from the heat, add the egg, salt, pepper and
rosemary and scrape the mixture into a bowl to cool. Stuffing can be
stored, covered, in the refrigerator for up to 7 days. To freeze,
place 1-cup amounts of stuffing in airtight freezer bags or
containers, label and place in freezer for up to 3 months.
Source from luhu.jp
pieces and set aside on a plate. Heat the oil in a large skillet over
medium heat, add the onion and cook, stirring, for 5 minutes.
Decrease heat to low and add the vegetables. If using uncooked ones,
cover and cook for 10 minutes. If using cooked ones, cook uncovered
for 5 minutes. Stir in the flour and add the milk. Cook, stirring,
another 2 minutes or until mixture thickens. Add the salt and pepper.
Remove the skillet from the heat, add the egg, salt, pepper and
rosemary and scrape the mixture into a bowl to cool. Stuffing can be
stored, covered, in the refrigerator for up to 7 days. To freeze,
place 1-cup amounts of stuffing in airtight freezer bags or
containers, label and place in freezer for up to 3 months.
Source from luhu.jp
Tags
Pasta