This is a great way to use up extra winter vegetables. I like a mix of carrots, parsnips, sweet potatoes, and cauliflower. I don’t bother to peel most of these, as the skins are perfectly tender when roasted.
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This is an excellent week night recipe for frozen 4 cheese tortellini (from Costco.) I've substituted coriander for the parsley on occasion - I find that adding chopped green something really makes the dish.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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