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    You are in: Home / Recipes / Vegetable Ragout With Fresh Herbs Recipe
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    Vegetable Ragout With Fresh Herbs

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 07, 2005

      This recipe alone has convinced me to check out the cookbook. I halved the recipe and that seemed to work fine. I cut back on the butter by 1 1/2T and the sauce still tasted quite rich. I could drink the "sauce" for dinner all by itself. Then again the vegetables are to-die-for.

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    • on August 31, 2005

      We love this! Elmo is right, the sequence of the vegetables in the water makes all the difference. Be sure not to overcook the zucchini as it will get mooshy, but still is tasty!

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    • on August 30, 2005

      This was a bit time consuming but a brilliant way to cook veggies. Each veggie is cooked only as long as it needs to be & flavors the water which becomes a delicious sauce!! This will be forwarded to my mom who always has guests & will appear regularly on my table!

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    Nutritional Facts for Vegetable Ragout With Fresh Herbs

    Serving Size: 1 (305 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 119.1
     
    Calories from Fat 71
    60%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 24.2 mg
    1%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 4.3 g
    17%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    fresh tarragon

    fresh thyme

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