Vegetable Ragout

READY IN: 1hr
Recipe by MsBindy

Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.

Top Review by justcallmetoni

Picked this recipe as a great way to clear the vegetable bin at the end of the week. Odd reason but I am so pleased I did. This turned out to be one of those dishes that makes you wish one could share the smell of the dish, not just a picture. The wonderful smell of the simmering sauce permeated throughout the kitchen and left me eagerly anticipating the final result. It did not dissapoint. The careful inclusion of the vegeables left each one perfectly prepared and not overdone. I added my potatoes about 9 minutes before finishing so they could absorb the sauce. Caroline is right the sauce is the star. The suggested bread should be an ingredient as you won't want to miss a drop. Well worth a trip to the gym to later to enjoy and extra piece. The two small changes was that I cut the oil to 2 teaspoons and omitted the salt. Thanks Bunny Mom!!

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  2. Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  3. Reduce heat, cover, and simmer for 5 minutes.
  4. Add the zucchini and mushrooms.
  5. Combine the sauce ingredients and then stir the sauce into the vegetables.
  6. Simmer about 30 minutes until the vegetables are tender.
  7. While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  8. Drain and add them to the ragout a few minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a