Ingredients
-
2
-
2
-
2
-
2
-
4
-
1 1/2
-
2
-
1
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Vegetable Ragout, Serve with a crusty loaf of French bread…mmm. This recipe comes from the Moosewood Restaurant., This is an outstanding recipe. The apartment smells like grandma’s house when the veggies are simmering in the wine sauce– warm and inviting. The wine sauce make this deliciously rich. The second time I made it I doubled the amount of wine and sauce, since I always have leftovers and the sauce tends to get absorbed by the veggies overnight. Also, I serve the ragout over cornbread and top with an asiago/parmesan blend and this dish becomes out of this world. The mild sweetness of the cornbread with the richness of the wine sauce–OMG!, Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Oil in a Heavy Stew Pot. Saute the Onions, Garlic, Carrots, Celery and Green Beans For 3-4 Minutes. |
|
2
Done
|
Add the Bay Leaves, Thyme and Red Wine and Boil, Uncovered For 3 Minutes. |
|
3
Done
|
Reduce Heat, Cover, and Simmer For 5 Minutes. |
|
4
Done
|
Add the Zucchini and Mushrooms. |
|
5
Done
|
Combine the Sauce Ingredients and Then Stir the Sauce Into the Vegetables. |
|
6
Done
|
Simmer About 30 Minutes Until the Vegetables Are Tender. |
|
7
Done
|
While the Vegetables Are Stewing, Cook the Potatoes Separately in Salted Boiling Water Until They Are Tender. |
|
8
Done
|
Drain and Add Them to the Ragout a Few Minutes Before Serving. |
