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Vegetable hodge podge

Servings: 4 1 dozen small carrots (thumbelina or other small variety; or alternately, cut a larger carrot into smaller pieces)
1 dozen fingerling potatoes (or alternately any kind of potato as long as it tastes good)
1 dozen buttons or crimini mushrooms
1 oz. spinach
1 Tbsp. vegetable oil
1 oz. unsalted butter
salt and pepper


Put a pot of generously salted water on high and let come to a boil.

Prepare a water bath with plenty of ice. Drop the clean and cut carrots into the boiling water until they are soft with a decent bite to them; transfer to the ice bath to completely stop the cooking process. (The time it takes to cook depends on the size of the carrot so check regularly.)

Cut the potatoes into even size pieces, toss in vegetable oil and season with salt and pepper. Place in a single spread out layer on a baking sheet. Roast at 400°F until soft—20–30 minutes depending on the size.

Cut your favorite mushroom into a size about even with the carrots and potatoes. In a generously large pan, sweat your mushrooms with your butter until nice and soft. Add the potatoes and carrots and keep sweating until properly warm through. Add the spinach at the last minute, just tossing it in with the rest of the vegetables. Season it all with salt and pepper and serve.

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