5 Reviews

This was delicious! I made it exactly as shown except I used baby spinach because I didn't have collard greens. It has a natural sweetness, probably from the sweet potato. I didn't serve it over anything. It came out nice and thick. Have made it twice already because we eat it up as soon as I make it. Absolutely a keeper.

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lryan71211 February 06, 2015

We liked this. The root vegetables are very nice. We found the flavor a little mild. Some grated parmesan jazzed it up a bit. I used the collard greens. I sautéed in olive oil for a minute or two, then added 1/4 cup of water, put the lid on the pan and let it cook down for 10 minutes (per another recipe's instructions). This worked well and I then added it to the crockpot for an extra 10 minutes as specified. In my household, this made 3 servings: for myself, my husband and my father in law. There would not have been enough for any seconds and I served with garlic bread.

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Dr. Jenny December 02, 2013

This was so good. It's perfect for a cold winter's day. I like the earthyness that the turnip and parsnip brought to this recipe, and the white wine was a really nice addition. The recipe refrigerates and reheats wonderfully, so I'm not worried about leftovers.

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Studentchef January 29, 2008

Tasty and easy; That's the kind of meal I like. I sauteed up the onion and carrot without any oil (to cut down on fat) and prepped all the veggies the night before and then dumped it all in before work. I have the crockpot on a timer, so it was just done cooking when I got home from work. I took Ladypit's lead and used spinach that was microwaved. Thanks for posting another great crockpot meal, NurseDi!

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VegSocialWorker February 17, 2007

I loved this! I used only 1 tbsp. of oil (and next time I would just use cooking spray I think) and prepped everything the night before. Into a large container I put the sauteed onion and carrot, and the rest of the cut up veggies. In the morning I dumped it into my crockpot and added the rest of the ingredients. Instead of the thyme I used some Penzey's Bavarian seasoning. I chopped about a cup of spinach and put it in the microwave for 3 minutes. Then I dumped it too into the crockpot and stirred. I probably only cooked the spinach in the ragout for about 5 minutes. Really hearty and tasty. Served it over brown rice.

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ladypit January 10, 2007
Ready and Waiting Bean and Vegetable Ragout