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Fall Vegetable Ragout – Country Living

Fall Vegetable Ragout - Country Living recipe image
This Mediterranean side-dish features Butter or margarine 1 Bay leaf, Olive oil 1 can (14 1/2-oz) vegetable broth, Onion, chopped 1/2 lb Green beans, Mushrooms. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 143.2
Dietary: Vegetarian
Description
This Mediterranean side-dish features Butter or margarine 1 Bay leaf, Olive oil 1 can (14 1/2-oz) vegetable broth, Onion, chopped 1/2 lb Green beans, Mushrooms. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoons Butter or margarine 1 Bay leaf
  • 1 tablespoons Olive oil
  • 1 cans (14 1/2-oz) vegetable broth
  • 1 lg Onion, chopped
  • 1/2 lbs Green beans
  • 1/2 lbs Mushrooms, halved
  • 1/4 lbs Wax beans
  • 4 md Carrots, peeled and cut into 8 sm Leaves Swiss chard or kale
Directions
  1. 1
    /2-inch lengths 3 sm Parsnips 1 Clove garlic, finely chopped 1 lg Ripe red tomato 1 tb Fresh thyme leaves OR 2 tb All-purpose flour 1 ts Dried thyme leaves Salt and ground black pepper 1.
  2. 2
    In 5-quart Dutch oven, heat butter and oil over medium-high heat.
  3. 3
    Add onion and saute for 1 minute.
  4. 4
    Add mushrooms and saute for 5 minutes.
  5. 5
    Stir in carrots, garlic, thyme, bay leaf and 1 C broth.
  6. 6
    Cover and heat to boiling.
  7. 7
    Reduce the heat to low and cook vegetables 10 minutes or until carrots are almost tender.
  8. 8
    Meanwhile, trim and cut green and wax beans into 1-inch lengths.
  9. 9
    If using Swiss chard,
  10. 10
    cut stems into 1-inch-wide lengths and
  11. 11
    cut the leaves into 1/2-inchwide ribbons.
  12. 12
    If using kale, discard stems and cut leaves into 1/4-inch-wide ribbons.
  13. 13
    Peel and slice the parsnips.
  14. 14
    Core and dice the tomato.
  15. 15
    Add the beans, chard stems, and parsnips to the vegetables in the Dutch oven and
  16. 16
    stir until well mixed.
  17. 17
    Cover; increase heat to high and heat to boiling.
  18. 18
    Reduce the heat to low and cook until all the veg- etables are tender.
  19. 19
    Add chard or kale leaves and tomatoes to the vegetables and heat through.
  20. 20
    In a cup, combine remaining 3/4 C broth with the flour until smooth.
  21. 21
    Stir into the vegetable ragout and season with salt and pepper to taste.
  22. 22
    Cook, stirring, until bubbly and thickened.
  23. 23
    Spoon ragout into serving bowls.
  24. 24
    Country Living/Sept/92 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 5

Amount Per Serving
Calories 143.2kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 149.7mg7%
Total Carbohydrate 14.3g5%
Dietary Fiber 3.8g16%
Sugars 6.9g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12oz, baking, bay, beans, boiling, broth, butter, carrots, chard, chopped, country, cut, fall, green, halved, kale, leaf, leaves, living, margarine
Read it online: https://www.chefs-mate.com/recipe/fall-vegetable-ragout-country-living/