Vegetable Ragout

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* Exported from MasterCook *

 

Vegetable Ragout

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

2 garlic cloves -- minced or pressed

2 cups chopped onions

2 medium carrots -- sliced in 1/2-inch pieces

4 medium celery stalks -- chopped

1 1/2 cups cut green beans

2 bay leaves

pinch dried thyme

1 1/2 cups dry red wine

1 1/2 cups sliced zucchini

4 cups sliced mushrooms -- (1 pound)

SAUCE

2 tablespoons tamari soy sauce

1/2 teaspoon salt

1 cup vegetable stock or water

3 tablespoons tomato paste

1 teaspoon Dijon mustard

1 tablespoon vinegar

1 tablespoon molasses

pinch black pepper

1 teaspoon dried basil -- optional

2 medium potatoes -- cut in chunks

 

Heat the oil in a heavy stew pot or kettle (not aluminum or cast iron because

tomato and wine react chemically with these metals). Saute the garlic, onions,

carrots, celery, and green beans for 3 to 4 minutes. Add the bay leaves, thyme,

and red wine and boil, uncovered, for 3 minutes. Reduce heat, cover, and simmer

for 5 minutes. Add the zucchini and mushrooms. Combine the sauce ingredients and

then stir the sauce into the vegetables. Simmer approximately 30 minutes, until

the vegetables are tender and the flavors well blended.

 

While the vegetables are stewing, cook the potatoes separately in salted,

boiling water until they are tender. Drain and add them to the ragout a few

minutes before serving.

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 282 Calories; 8g Fat (28.5% calories from

fat); 7g Protein; 36g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 998mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : Serves 4 to 6

 

A crusty loaf of French bread is de rigueur along with a hearty burgundy, a

wedge of Brie, and Edith Piaf. Or, for the peasant in you, serve over noodles

with sour cream and Rachmaninoff.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0