Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew.
Feel free to substitute other root vegetables, such as rutabaga and turnip.
Serve over whole-wheat pasta and top with chopped parsley or chives.
Cook, stirring, until the mushrooms soften, about 5 minutes.
Stir in tomato paste; cook for 30 seconds.
Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more.
Add broth and bring to a boil.
Stir in pearl onions.
Return to a simmer and cook, stirring occasionally, for 5 minutes.
Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
