VEGETABLE RAGOUT RECIPE RECIPES

VEGETABLE RAGOUT RECIPE - FOOD.COM

Vegetable Ragout Recipe - Food.com image

Make and share this Vegetable Ragout recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
Reduce heat, cover, and simmer for 5 minutes.
Add the zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer about 30 minutes until the vegetables are tender.
While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 1113.2, CarbohydrateContent 48, FiberContent 8.4, SugarContent 14.5, ProteinContent 9.8

8 VEGETABLE RAGOUT RECIPE - FOOD.COM

8 Vegetable Ragout Recipe - Food.com image

Make and share this 8 Vegetable Ragout recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 large sliced onion
1 large sliced carrot
2 minced garlic cloves
1 tablespoon vegetable oil
1 thickly sliced celery
2 cups sliced mushrooms
1 (19 ounce) can undrained Italian stewed tomatoes
1/4 teaspoon pepper
hot pepper sauce
1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
1 cup corn kernel
1/4 cup chopped fresh parsley (optional)

Steps:

Saute onion, carrot, garlic in vegetable for 5 minutes.
Stir in celery and mushrooms and saute til soft.
Add tomatoes, pepper, hot sauce and beans.
Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
Add corn and when hot again stir in parsley and serve.

Nutrition Facts : Calories 156.2, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 671.3, CarbohydrateContent 29.1, FiberContent 6, SugarContent 9.1, ProteinContent 5.3

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