Name: Roasted Vegetables With Parsley Sauce
Yield: 4 servings
Ingredients: 0.5 lb carrots, parsnips, rutabaga juilleaned; 1/4 c EVOO; 1 tsp salt; 1/2 c parsley; 1 anchovie fillet; 1 garlic clove; 1.5 tbl capers, drained and rinsed; 3.5 c arugula or watercress; 3/4 c goat cheese; 2 tsp lemon juice

0.5 lb carrots, parsnips, rutabaga juilleaned

1/4 c EVOO

1 tsp salt

1/2 c parsley

1 anchovie fillet

1 garlic clove

1.5 tbl capers, drained and rinsed

3.5 c arugula or watercress

3/4 c goat cheese

2 tsp lemon juice

Roasted Vegetables With Parsley Sauce

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