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Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted. Stir cheese sauce, pimiento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated; do not boil. Garnish each serving with pimiento cutouts and a parsley sprig.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus