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Vegetable Ragout

By

This is a hearty dish. It is perfect comfort food for a cold winter day.

Rate this recipe 3/5 (17 Votes)

Ingredients

  • 1 tbsp garlic
  • minced
  • 1 sweet onion
  • chopped
  • 2 carrots
  • chopped
  • 3 celery sticks
  • chopped
  • 10 mushrooms
  • chopped
  • 1 cup green beans
  • cut 1 inch lengths
  • 3 red potatoes
  • cubed
  • 1/2 tbsp salt
  • SAUCE
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tbsp coriander
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp molasses
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 2 1/2 tbsp Dijon mustard

Details

Servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Saute mushrooms, onion, and garlic until caramelized. Fry potatoes in a separate pan until crispy.

Step 2

Add remaining vegetables to onions, cook 4 minutes. Add sauce ingredients, simmer 30 minutes.

Step 3

Add potatoes 2 minutes before serving. Serve with homemade bread.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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