LOW FAT--Harvest Vegetable Ragout

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* Exported from MasterCook *

 

Harvest-Vegetable Ragout

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Nov '98

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 teaspoons olive oil -- divided

3 cups diced peeled butternut squash

2 cups sliced leek -- (1/2-inch-thick)

1 1/2 cups sliced carrot -- (1-inch-thick)

1 1/2 cups sliced parsnip -- (1/2-inch-thick)

1 cup sliced celery -- (1/2-inch-thick)

10 garlic cloves -- halved

2 bay leaves

2 thyme sprigs

1 tablespoon tomato paste

1 tablespoon all-purpose flour

1 cup dry red wine

1/2 cup vegetable broth

1 (19-ounce) can chickpeas (garbanzo beans) -- drained

3/4 teaspoon salt -- divided

1/2 teaspoon black pepper

1/4 cup chopped fresh parsley

6 portobello mushrooms

Thyme sprigs (optional)

 

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 2 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.

 

Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a 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.

 

(serving size: 1 cup ragout and 2/3 cup mushrooms)

 

Source:

" Cooking Light, November 1998, p.132 "

Copyright:

" © Cooking Light "

 

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Per Serving (excluding unknown items): 328 Calories; 6g Fat (17.1% calories from

fat); 11g Protein; 56g Carbohydrate; 11g Dietary Fiber; trace Cholesterol; 766mg

Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 2406 3891 0 0 0 0 0 3413 0 0 0 0 3502 0 0 0 0 2130706543