Ingredients for Vegetable Ragout
- Vegetable Oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup green beans, trimmed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 1 medium zucchini, chopped
- 1 cup sliced mushrooms
- 1 pound small red potatoes
- Tamari Soy Sauce
- Salt, to taste
- 1/2 cup vegetable broth
- 1/4 cup tomato paste
- Dijon Mustard
- Vinegar
- Molasses
- Black Pepper, to taste
- Dried Basil
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How to Make Vegetable Ragout
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 large onion, 2 cloves garlic (minced), 1 cup chopped carrots, 1 cup chopped celery, and 1 cup trimmed green beans. Sauté for 3-4 minutes, until softened.
- Stir in 2 bay leaves, 1 teaspoon dried thyme, and 1/2 cup dry red wine. Bring to a boil, then reduce heat and simmer uncovered for 3 minutes.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Add 1 medium zucchini (chopped) and 1 cup sliced mushrooms.
- In a small bowl, whisk together 1/2 cup vegetable broth, 1/4 cup tomato paste, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, salt, and pepper to taste. Pour the sauce over the vegetables.
- Simmer for about 30 minutes, or until vegetables are tender. Stir occasionally.
- While the ragout simmers, cook 1 lb small red potatoes in a separate pot of salted boiling water until tender (about 15-20 minutes).
- Drain the potatoes and add them to the ragout during the last few minutes of cooking. Stir to combine.
- Serve hot, garnished with fresh parsley (optional), alongside crusty French bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
58g
Fat
5g
Carbs
15g
