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Epicurious

Winter Vegetables and Bulgur

3.8

(14)

This vegetarian main course is hearty, healthy, and delicious.

Ingredient tips:

Look for herbes de Provence in the spice section of supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted. Bulgur, also known as cracked wheat, is available at supermarkets and natural foods stores.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 main-course servings

Ingredients

2 tablespoons olive oil
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
2 cups chopped onions
4 cups vegetable broth
1 rounded teaspoon herbes de Provence
1 1/2 cups bulgur (about 8 ounces)
1 6-ounce package baby spinach leaves

Preparation

  1. Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

TagsBulgurRice & GrainsSpinachLeafy GreensVegetableMainDinnerLunchDairy FreeNut FreeVeganVegetarianEasySimmerWinterBon Appétit
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