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.
- 5 teaspoons olive oil, divided
- 3 cups diced and peeled butternut squash
- 2 cups leeks, sliced 1/2-inch thick
- 1 1⁄2 cups carrots, sliced 1-inch thick
- 1 1⁄2 cups parsnips, sliced 1/2-inch thick
- 1 cup celery, sliced 1/2-inch thick
- 10 garlic cloves, halved
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- 1⁄2 cup vegetable broth
- 1 (19 ounce) can chickpeas, drained
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon black pepper
- 1⁄4 cup chopped fresh parsley
- 6 portabella mushroom caps, sliced
Directions See How It's Made
- 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 thyme sprigs, and stir in tomato paste.
- Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
- Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
- Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
- 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.
- Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.