175 ml water 3/4 cup
2 carrots, peeled & sliced
2 celery stalks, sliced
2 parsnips, peeled & sliced
1 rutabaga, peeled & diced
1 turnip, peeled & diced
1 zucchini, sliced
1 broccoli bunch, cut into florets
3 cauliflower florets, cut into quarters
250 ml vegetable stock 1 cup
45 ml butter 3 tbsp
170 g pasta, cooked 6 oz
parmesan cheese, grated
Put 1/4 cup (50 ml) of the water in a large pot; add carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add broccoli, cauliflower, stock, remaining 1/2 cup (125 ml) of water, vegetable stock and 2 tablespoons (25 ml) butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add pasta and remaining 1 tablespoon (15 ml) of butter. Heat thoroughly and serve with grated parmesan cheese.
Serves 4