Vegetarian Simple Vegetable Ragout With Parsley

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Vegetarian Simple Vegetable Ragout With Parsley

 

3 morels, dried

1 1/2 tbsps. sunflower oil

1/2 lb. yellow onions, thinly sliced

2 garlic cloves, chopped

1/2 lb. carrots, thickly sliced

1 1/4 cs. vegetable stock

1/2 lb. new potatoes, sliced

salt and pepper, to taste

1/2 lb. zucchini, sliced

1/2 lb. fresh button mushrooms

1/2 lb. shelled peas

1 c. parsley, chopped

2 tbsps. mint, chopped

1 tbsp. soy sauce, optional

 

Soak the dried mushrooms in hot water until they are soft, about 20

to 30 minutes. In a large saucepan, frying pan or wok with a cover, heat the

oil and saute the onions over medium heat until they are transparent but

still maintain their shape, about 3 to 5 minutes. Add the garlic, carrots,

and about 1/2 c. stock. Cover tightly and continue to cook until the

carrots are tender-crisp, about 10 minutes.

Add potatoes and cook an additional 15 minutes. If the ingredients

seem too dry, add more stock. Season to taste with salt and pepper.

Add zucchini, cover again, and cook for another 5 minutes. Add the

fresh and dried mushrooms and the peas. Simmer for another 5

minutes, until all the vegetables are lightly cooked. Stir in the

parsley and mint. If desired, add soy sauce just before serving.

Makes 8 servings.