This comforting vegetable ragout is a celebration of seasonal produce, anchored by the deep, earthy flavor of rehydrated dried morels. The dish combines tender carrots, new potatoes, and crisp peas with aromatic onions and garlic, all simmered in a light vegetable stock. Fresh parsley and mint brighten the finish, adding a vibrant herbal note that cuts through the richness of the mushrooms. It serves beautifully as a robust side dish alongside roasted meats or as a satisfying main course for vegetarians. The textures range from the soft melt-in-your-mouth potatoes to the slight crunch of tender-crisp carrots, offering a delightful variety in every bite. Perfect for cozy dinners or meal prep, this ragout improves in flavor as it sits, making it an excellent choice for leftovers.
Simple Vegetable Ragout With Parsley
Description
This comforting vegetable ragout is a celebration of seasonal produce, anchored by the deep, earthy flavor of rehydrated dried morels. The dish combines tender carrots, new potatoes, and crisp peas with aromatic onions and garlic, all simmered in a light vegetable stock. Fresh parsley and mint brighten the finish, adding a vibrant herbal note that cuts through the richness of the mushrooms. It serves beautifully as a robust side dish alongside roasted meats or as a satisfying main course for vegetarians.Ingredients
Directions
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Soak the dried morels in hot water until soft, about 20 to 30 minutes. Drain and reserve the soaking liquid if desired for extra flavor, then chop the mushrooms roughly.
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In a large saucepan, Dutch oven, or wok with a tight-fitting lid, heat the sunflower oil over medium heat.
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Add the thinly sliced onions and sauté until transparent but still maintaining their shape, about 3 to 5 minutes.
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Stir in the chopped garlic and thickly sliced carrots. Add about 1/2 cup of the vegetable stock.
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Cover the pot tightly and simmer until the carrots are tender-crisp, about 10 minutes.
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Add the sliced new potatoes. If the pan seems dry, add more stock to ensure there is enough liquid to steam the vegetables. Cover and cook for an additional 15 minutes.
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Add the sliced zucchini, cover, and cook for another 5 minutes.
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Stir in the fresh button mushrooms, the rehydrated dried morels, and the shelled peas.
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Simmer for another 5 minutes, until all vegetables are lightly cooked but still retain some texture.
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Season with salt and pepper to taste. Stir in the chopped parsley and mint.
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If desired, stir in the soy sauce just before serving. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 876.9kcal
- % Daily Value *
- Total Fat 81.1g125%
- Saturated Fat 12.1g61%
- Cholesterol 0.0mg0%
- Sodium 53.3mg3%
- Total Carbohydrate 37.1g13%
- Dietary Fiber 4.9g20%
- Sugars 6.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This ragout keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock if it appears dry.
Variations: Feel free to swap the peas for green beans or snap peas. You can also add other sturdy vegetables like bell peppers or celery.
Ingredient Tip: The reserved soaking liquid from the dried morels can be strained and added to the stock for a richer, earthier flavor.
Texture: Ensure the lid is tight during simmering to allow the vegetables to steam and cook evenly without burning.
