Tortellini vegetable filling
Yield: 1 servings
Ingredients:
- 4 c Assorted vegetables 2 md Onions; roughly diced - cooked or uncooked
- 6 tb Flour - fresh or frozen
- 1 c Milk - Such as: Artichoke hearts
- 1 Egg - Asparagus Eggplant
- 1/2 ts Salt; or as desired - Mushrooms Broccoli 1/2 ts Ground white pepper - or Cauliflower 1 ts Fresh rosemary leaves; -OR-
- 2 c Cooked spinach; chopped 1/2 ts -Dried rosemary
- 2 tb Olive oil
Instructions:
Servings: 1 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
