🫙 From the Spice Rack
Tortellini Vegetable Filling
4 c Assorted vegetables - cooked or uncooked, - fresh or frozen, - Such as: Artichoke hearts, - Asparagus, Eggplant, - Mushrooms, Broccoli - or Cauliflower 2 c Cooked spinach; chop...
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Ingredients8 items
Ingredients
- 4cup assorted vegetables
- 2tbsp olive oil
- 2medium onions; roughly diced
- 6tbsp flour
- 1cup milk
- 1egg
- 1/2tsp salt; or as desired
- 1/2tsp ground white pepper
Directions
- 1
4 c Assorted vegetables - cooked or uncooked, - fresh or frozen, - Such as: Artichoke hearts, - Asparagus, Eggplant, - Mushrooms, Broccoli -
- 2
chopped 2 tb Olive oil 2 md Onions
- 3
roughly diced 6 tb Flour 1 c Milk 1 Egg 1/2 ts Salt
- 4
or as desired 1/2 ts Ground white pepper 1 ts Fresh rosemary leaves
- 5
OR- 1/2 ts -Dried rosemary DEFROST VEGETABLES, if necessary
- 6
Roughly chop them into 1/4-inch pieces and set aside on a plate
- 7
Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes
- 8
Decrease heat to low and add the vegetables