| 8 sm Pearl onions trimmed and peeled |
2 onions |
$0.79 per pound
|
$0.38 |
| 3 x Carrots trimmed, cut on the diagonal into 3/4-inch-long pcs |
3/4 carrots |
$1.49 per pound
|
$0.15 |
| 2 x Turnips trimmed, quartered, and cut into 3/4-inch wedges |
1/2 turnips |
$1.99 per pound
|
$0.27 |
| 1 Tbsp. Yellow mustard seeds |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 2 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 Tbsp. Unsalted butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1/2 c. Homemade vegetable stock or possibly canned vegetable broth (preferably low-sodium) |
2 tablespoons |
$3.69 per 32 ounces
|
$0.12 |
| 1/4 c. Prepared champagne or possibly Dijon mustard |
1 tablespoon |
$0.39 per fluid ounce
|
$0.20 |
| 2 Tbsp. Fresh lemon juice Grated zest from 1 lemon Salt to taste Freshly-grnd black pepper to taste |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1/4 c. Chopped fresh parsley (optional) |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| Total per Serving |
$1.39 |
| Total Recipe |
$5.56 |
Suggestions?