Recipe information
Yield
4 main-course
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
Need to make a substitution?
Preparation
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.