Artichoke and Root Vegetable Ragout

[Guest guest]

Substitute for the butter, and this would be vegan-

 

 

* Exported from MasterCook *

 

Artichoke and Root Vegetable Ragout

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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7 cups water

1/4 cup lemon juice

16 baby (2 to 3 ounces each) artichokes

2 tablespoons butter

2 tablespoons olive oil

8 shallots -- peeled

3 cloves garlic -- thinly sliced

1 teaspoon dried rosemary

1 teaspoon dried thyme leaves

12 small carrots -- (1 1/2 pounds) peeled and halved lengthwise

12 small red new potatoes -- (1 1/2 pounds) scrubbed and

quartered

Rutabaga

2 1/2 tablespoons all-purpose flour

3/4 cup white wine

1 teaspoon salt

1/2 teaspoon ground black pepper

1 bay leaf

4 teaspoons chopped fresh parsley leaves

 

1. In large bowl, combine 4 cups water and the lemon juice; set aside. To trim

artichokes, snap off and discard tough outer green leaves, stopping when the

leaves are half green and half yellow. Cut each stem even with base. Lay

artichokes on their sides and cut 1/2 inch off each top. Place trimmed

artichokes in water mixture and set aside.

 

2. In 5-quart nonaluminum saucepot or Dutch oven, heat butter and oil over

medium heat. Add shallots, garlic, rosemary, and thyme; cook 1 minute. Drain

artichokes and add to shallot mixture with carrots, potatoes, and rutabaga;

cook, stirring occasionally, 5 minutes.

 

3. Sprinkle flour over vegetable mixture and cook 1 minute. Stir in wine, salt,

pepper, and bay leaf; cook 3 minutes. Stir in remaining 3 cups water and heat to

boiling. Reduce heat to simmer, cover, and cook 10 minutes. Uncover ragout

mixture and simmer, stirring occasionally, until vegetables are tender when

pierced with a knife -- 20 to 25 minutes. To serve, discard bay leaf and divide

ragout among 4 soup plates. Garnish each with 1 teaspoon chopped parsley.

 

Nutrition information per serving — protein: 14 grams; fat: 14 grams;

carbohydrate: 102 grams; fiber: 31 grams; sodium: 887 milligrams; cholesterol:

15 milligrams; calories: 579.

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=04veggr2.htm &

ource=cl & sys=sys "

 

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Per Serving (excluding unknown items): 452 Calories; 13g Fat (27.0% calories

from fat); 8g Protein; 72g Carbohydrate; 11g Dietary Fiber; 16mg Cholesterol;

699mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : Deborah Madison, the founding chef of Greens, a popular vegetarian

restaurant in San Francisco, and author of The Savory Way (Bantam; $27.50),

created this harmonious vegetable stew featuring baby artichokes. Deborah

recommends tucking a piece of garlic-rubbed crostini into each bowl just before

serving.

 

 

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