Eat Your Veggies

I learned how to cook this dish at a knife skills cooking class. It doesn't have a name, but it is best described as a duxelles sauce with vegetables added. Every vegetable in this dish is chopped a different way and the prep time takes a while if doing it by hand. However, there are a few shortcuts you can take to make the prep easier.

INGREDIENTS
1 large turnip (Rutabaga) cut into 1/2" cube
6 large Mushrooms (Portabella or Baby Bella work best)
1 tbl spoon togarashi
6 garlic cloves
2 Shallots or 1 small onion
4 carrots
2 zucchini
1 red pepper
1 green pepper
2 stalks basil
1/4 lb feta cheese
4 tbl spoons Olive oil

DIRECTIONS

1. Preheat oven to 350.
2. Peel turnip and cut into 1/2" cubes.
3. Toss turnips in 2 tablespoons olive oil and togarashi.
4. Bake in the oven for an hour or until soft.
5. Dice mushrooms, garlic and onion.
6. Julienne the zucchini and carrots.
7. Chop red peppers into 1/2" pieces.
8. In a large skillet heat the olive oil and and add the mushrooms, garlic and onion. Saute until the mixture is of a past like consistency. (5 minutes)
9. Add the zucchini, carrots, and peppers and cook on medium heat until soft. (10 minutes)
10. Add the turnips, stir and let cook for 5 minutes.
11. Chop the basil finely and crumble the feta.
12. Turn the heat off and stir in the feta.
13. After serving top with the basil (and shaved pecorino is also a nice touch)

This dish can be served on its own or on a bed of long pasta such as spaghetti or fettuccine.
ENJOY!!!!!