Harvest Vegetable Ragout

Recipe by viking
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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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