2 tablespoons olive oil, divided |
2 cups diced peeled baking potato (8 ounces) |
1 1/4 cups diced carrot (3 carrots) |
1 cup diced parsnip (2 parsnips) |
3/4 cup chopped celery (3 stalks) |
2 (8-ounce) packages presliced cremini mushrooms |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
cooking spray |
2 1/2 tablespoons all-purpose flour |
1 1/2 cups 1% low-fat milk |
3/4 cup organic vegetable broth |
2 cups frozen petite green peas |
1 1/2 tablespoons chopped fresh thyme |
1 (16-ounce) package frozen pearl onions |
7.5 ounces all-purpose flour (about 1 2/3 cups) |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon freshly ground black pepper |
4 1/2 tablespoons unsalted butter, cut into pieces |
2 ounces grated fresh parmesan cheese (about 1/2 cup) |
3 tablespoons chopped fresh chives |
1 cup low-fat buttermilk |