Tortellini vegetable filling

Yield: 1 servings

Measure Ingredient
4 cups Assorted vegetables cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower
2 cups Cooked spinach; chopped
2 tablespoons Olive oil
2 mediums Onions; roughly diced
6 tablespoons Flour
1 cup Milk
1 Egg
½ teaspoon Salt; or as desired
½ teaspoon Ground white pepper
1 teaspoon Fresh rosemary leaves; -OR- Dried rosemary

Servings: 1

DEFROST VEGETABLES, if necessary. Roughly chop them into ¼-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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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