Harvest Vegetable Ragout

READY IN: 1hr 5mins
Recipe by viking

This delicious vegetarian meal is perfect for a cool winter day. The recipe is from Cooking Light.

Top Review by Mustang Sally 54269

Always looking for great recipes with squash & leeks. We really enjoyed this one. I especially enjoyed the addition of the chickpeas. For a change I didn't have to adjust amount/ingredients, however, I didn't have the parsnips or mushrooms so I left them out this time. It was still great without, thanks for sharing your recipe.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon oil in a Dutch oven over medium high heat.
  2. Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
  3. Add bay leaves and thyme sprigs, and stir in tomato paste.
  4. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
  5. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
  6. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
  7. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
  8. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

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