Autumn Ragout with Roasted Vegetables

Autumn Ragout with Roasted Vegetables
Photo by Howard L. Puckett

Ingredients

  • 1 teaspoon grated lemon rind
  • ½ pound turkey kielbasa, cut into 1/2-inch pieces
  • ½ pound turkey kielbasa, cut into 1/2-inch pieces
  • 3 teaspoons fresh lemon juice
  • 1 (15-ounce) can navy beans, drained
  • ½ pound turkey kielbasa, cut into 1/2-inch pieces
  • 2 cups (1-inch) pieces napa (Chinese) cabbage
  • + 68 more ingredients
    • 2 cups (1-inch) cubed carrot
    • 2 cups (1-inch) cubed peeled rutabaga
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • ½ cup apple juice
    • 3 teaspoons fresh lemon juice
    • 1 teaspoon grated lemon rind
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 1 teaspoon dried thyme
    • ½ teaspoon salt
    • 1 teaspoon dried thyme
    • ½ pound turkey kielbasa, cut into 1/2-inch pieces
    • ½ cup apple juice
    • ½ cup apple juice
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • 4 garlic cloves, chopped
    • 3 teaspoons fresh lemon juice
    • 2 teaspoons prepared mustard
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • 1 small red onion, cut into 1-inch pieces
    • 1 small red onion, cut into 1-inch pieces
    • 1 (15-ounce) can navy beans, drained
    • 2 cups (1-inch) cubed carrot
    • 4 garlic cloves, chopped
    • 1 teaspoon dried thyme
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 2 cups (1-inch) cubed carrot
    • 2 cups low-salt chicken broth
    • 1 small red onion, cut into 1-inch pieces
    • ½ teaspoon pepper
    • 2 teaspoons prepared mustard
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 3 teaspoons fresh lemon juice
    • 1 teaspoon dried thyme
    • 2 teaspoons olive oil
    • 1 (15-ounce) can navy beans, drained
    • 1 (15-ounce) can navy beans, drained
    • 2 cups low-salt chicken broth
    • 2 cups low-salt chicken broth
    • 2 cups (1-inch) cubed peeled rutabaga
    • 2 teaspoons prepared mustard
    • ½ cup apple juice
    • 2 cups (1-inch) cubed peeled rutabaga
    • ½ teaspoon pepper
    • ½ teaspoon salt
    • 1 teaspoon grated lemon rind
    • 2 teaspoons prepared mustard
    • ½ teaspoon pepper
    • 2 teaspoons olive oil
    • ½ teaspoon pepper
    • 4 garlic cloves, chopped
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • 2 cups (1-inch) cubed peeled rutabaga
    • 2 cups (1-inch) cubed carrot
    • 2 teaspoons olive oil
    • 2 cups low-salt chicken broth
    • 4 garlic cloves, chopped
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • 1 small red onion, cut into 1-inch pieces
    • ½ teaspoon salt
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • ½ teaspoon salt
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • 2 teaspoons olive oil

Preheat oven to 450°. Combine the first 8 ingredients in a 13 x 9-inch baking dish. Add squash, rutabaga, carrot, and onion, and toss well. Bake mixture at 450 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350 degrees. Com...

View full recipe at My Recipes

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