Vegetable Ragout Recipe #135346
Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.
by Ms*Bindy
1 hour | 30 min prep
SERVES 4 -6
- 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
- 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.
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5 stars