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Şirin Bozüyük: "Super easy and tasty!
I didn’t have butternut sq…" Read More
17Ingredients
28Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 small onions (large or 2, chopped)
- 4 stalks celery
- 5 large carrots (sliced)
- 3 garlic cloves (peeled and finely chopped or grated)
- 1/2 tsp. salt (divided)
- 1/4 tsp. freshly ground black pepper
- 14 oz. butternut squash (peeled and cut into bite-size chunks)
- 8 oz. rutabaga (or turnip peeled and cut into bite-size chunks)
- 8 oz. sweet potato (white, peeled and cut into bite-size chunks)
- 8 cups vegetable stock
- 2 bay leaves
- 1 sprig fresh dill
- 4 sprigs fresh parsley
- 12 oz. green beans (cut into 1/2 inch pieces)
- 2 cups small pasta (cooked according to package directions)
- 1 tsp. fresh parsley (chopped for garnish, optional)
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Reviews(1)
Şirin Bozüyük 3 years ago
Super easy and tasty!
I didn’t have butternut squash at home so I used a very large sweet potato instead. I also skipped on the beans and added some pasta in the last 10-12 minutes. Yummmmy!