Prepare the Vegetables Toss the vegetables, except the tomatoes,with oil and season with salt. Roast at 400°F until lightly golden. Combine prepared Knorr Professional Liquid Concentrated Vegetable Base and tomatoes in a bowl. Set aside. Ingredients: 5 small peeled carrots halved lengthwise, 1 red pepper and 1 yellow pepper cut into ¼ inch strips, 2 medium zucchinis cut diagonally into ¼ inch slices, 2 dozen boiled brussel sprouts cut in halves, 0.25 cups olive oil, 1 qt prepared Knorr Liquid Concentrated Vegetable Base, 1 cup whole peeled canned tomatoes drained and chopped, and salt as needed. Note: Use in-season vegetables for a variable dish all year long. | Prepare the Garlic Lime Aioli Combine Hellmann's Real Mayonnaise, garlic paste, lime juice and zest. Place into a squeeze bottle. Ingredients: 1 cup Hellmann's Real Mayonnaise, 2 large garlic cloves ground into a paste, 1 lime juiced, 0.25 cups lime zest. | Prepare the Dish In a 16" paella pan or a nonstick pan, heat the butter and olive oil together until bubbling subsides. Add the fideos pasta and cook over moderately high heat, stirring constantly, about 1 minute. Stir in shallots and garlic and sauté, stirring, until noodles are golden brown. Stir in half of the prepared vegetable/ tomato base and turmeric, cover and cook for 3 minutes. Add the remaining base, cover and cook until almost absorbed, about 3-5 minutes, and the fideos are al dente. Remove turmeric. Season with salt and pepper. Mix in roasted vegetables and cook for one more minute (bottom should be crispy and all liquids evaporated). Drizzle with prepared Garlic Lime Aioli and serve. Ingredients: 1 tbsp butter, 3 tbsp olive oil, 12 oz fideos or angel hair pasta broken into 3" lengths, 1 large shallot thinly sliced, 1 tbsp chopped garlic, 2 small turmeric roots halved lengthwise, prepared vegetable/tomato base, prepared roasted vegetables, salt and cracked black pepper to taste. |
