1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (596g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 345
Calories from Fat 69		(20%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1113mg		46%
Potassium 1644mg		46%
Total Carbohydrate 48.0g		15%
	Dietary Fiber 8.4g	33%
	Sugars 14.5g
Protein 9.8g		19%
detailed view... how is this calculated?

people who like this recipe also like:

Calypso Coffee Cake With Butter Rum Glaze

By: Ms*Bindy

Zucchini Oven " Fries"

By: Chef PotPie

Beef Patties in Onion Gravy

By: papergoddess

New England Soup Factory's Sweet Potato Chicken Barley Soup

By: winkki

Macaroni and Cheese

By: ~jb4~

Vegetable Ragout

Recipe #135346 | 1 hour | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 29, 2005

Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.

SERVES 4 -6 (change servings and units)

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

Sauce

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

Directions

1
Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
2
Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
3
Reduce heat, cover, and simmer for 5 minutes.
4
Add the zucchini and mushrooms.
5
Combine the sauce ingredients and then stir the sauce into the vegetables.
6
Simmer about 30 minutes until the vegetables are tender.
7
While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
8
Drain and add them to the ragout a few minutes before serving.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Cuisine > European > Western > French
Preparation > Time to Make > < 60 mins
Occasion > Holiday/Event
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: VeganJen

On May 4, 2009

Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #870094

On Feb 4, 2009

Wonderful meal. But then, I never met a Moosewood recipe that I didn't like! Next time I think I will leave out the potatoes, as called for, and serve with garlic smashed potatoes. Either way it's a great dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: death_by_parsnip

On Dec 19, 2006

This makes a very good stew. My meat-loving husband even had seconds! I served this recipe over mashed potatoes, which was a good combination. It would also be good with cornbread or biscuits on the side. I will definitely be making this one again. The leftovers were delicious the next day.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: bluemoon downunder

On Dec 23, 2005

After reading the reviews, I was SO looking forward to trying this. And I was absolutely delighted by just how wonderfully flavoursome it was. I served this at a casual family dinner and everyone totally l-o-v-e-d it. Even though there were potatoes in the ragout, I served it with Divinemom5’s Basil Mashed Potatoes Pumpkin Butter, which was great for mopping up the fabulous vegetable ragout sauce. I made this exactly to the recipe except for halving the oil, omitting the salt and doubling the garlic. Just sensational! Requests all around that I make this again, which I shall certainly be doing! Thank you so much, Bunny Mom, for sharing this sensational recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews