Harvest-Vegetable Ragout

Harvest-Vegetable Ragout
Photo by BECKY LUIGART-STAYNER

Ingredients

  • ½ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 10 garlic cloves, halved
  • ¾ teaspoon salt, divided
  • 6 portobello mushrooms
  • 1 ½ cups (1/2-inch-thick) sliced parsnip
  • 2 cups (1/2-inch-thick) sliced leek
  • + 12 more ingredients
    • 2 bay leaves
    • 1 (19-ounce) can chickpeas (garbanzo beans), drained
    • 5 teaspoons olive oil, divided
    • 1 cup (1/2-inch-thick) sliced celery
    • Thyme sprigs (optional)
    • 1 ½ cups (1-inch-thick) sliced carrot
    • ½ cup vegetable broth
    • ¼ cup chopped fresh parsley
    • 1 cup dry red wine
    • 2 thyme sprigs
    • 3 cups diced peeled butternut squash
    • 1 tablespoon tomato paste

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to...

View full recipe at My Recipes

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