Anything But Broccoli

Bored with broccoli? It’s pretty on the plate, but by December I find myself walking the produce aisles rooting around, so to speak, for an alternative vegetable to accompany a simple pot roast. Look no further than to a humble yet delicious combination of carrots and onions to brighten up an entree plate, then use the leftovers as the basis for this hearty pasta dish.

To make this simple side dish, cut 12 medium carrots into 1/4-inch-thick rounds. Cut 3 large yellow onions into thin wedges. Over high heat, melt 1 1/2 tablespoons each of butter and olive oil in a large skillet. Add the carrots and onions, saute for 2 minutes, reduce the heat to medium, cover the pan, and cook for 10 minutes. Uncover the pan, return the heat to high, add 2 tablespoons sugar, 1 teaspoon salt and some freshly ground pepper. Saute until the vegetables are lightly caramelized, about 5 minutes. Add 1/3 cup minced fresh parsley. You’ll have enough to serve 4. Reserve 2 cups for this peasant-style pasta dish.

Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).

Pasta With Porcini Mushrooms, Caramelized Onions and Carrots

Active Work and Total Preparation Time: 35 minutes * Vegetarian

1 ounce dried porcini mushrooms

2 teaspoons salt

1 pound rigatoni or penne pasta

2 cups Caramelized Onions and Carrots

1/4 cup minced fresh parsley

* Soak porcini mushrooms in 1 3/4 cups hot water 20 minutes.

* Meanwhile, bring large pot of salted water to boil for pasta. Lift out mushrooms, squeezing excess liquid back into porcini broth. Reserve broth. Rinse and wipe mushrooms clean, then chop into bite-size pieces and set aside. Strain porcini broth through sieve lined with cheesecloth or paper towel.

* Cook pasta until al dente, about 10 minutes. Bring reserved broth to simmer in 2 1/2-quart saucepan. Stir in mushrooms and onion-carrot mixture. Heat through.

* Drain pasta and place in warm serving bowl. Add porcini mixture and parsley, toss to combine. Serve immediately.

4 main-course servings. Each serving: 642 calories; 1,390 mg sodium; 46 mg cholesterol; 21 grams fat; 98 grams carbohydrates; 16 grams protein; 1.56 grams fiber.

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Bowl from Plantation, Los Angeles, and Pine Street 1 and 2, Los Angeles and Studio City.