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Fall Vegetable Recipes
Wegmans Chef Nella Neeck shows how high quality convenience ingredients chopped greens pancetta and our awesome culinary stock get this versatile dish off to a flying start. Great with roasted chicken and pork MAKING 1. Add olive oil and pancetta to a saute
Wegmans Escarole with Pancetta
In large pot of boiling salted water cook fusilli until tender but firm about 10 minutes. Drain and rinse under cold water set aside. Meanwhile in large heavy saucepan melt butter over medium heat cook onions garlic carrots and celery for 5 minutes stirring.
Fall Vegetables And Fusilli
1. Break off the stems of the artichokes. Trim the artichokes by snapping off the tough outer leaves near the base. Using a sharp stainless steel knife cut off all the leaves. Trim the base of any remaining dark green parts. Rub the base well with the cut
Ragout Of Fall Vegetables
ln a large skillet heat margarine over medium heat until melted. Add cabbage wedges and carrots. Cook covered for 3 minutes stirring once or twice with a wooden spoon. Gently stir in cauliflower onion water vinegar salt cardamom and pepper.Bring to boiling
Braised Fall Vegetables
In a large saucepan combine all ingredients except cheese and onion. Cook covered over medium heat until vegetables are tender. Drain vegetables mash thoroughly or puree. Stir in cheese and onion until well mixed. Serve hot.
Fall Vegetable Combination