Fall vegetable ragout - country living
5 servings (
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, chopped |
| ½ | pounds | Mushrooms, halved |
| 4 | mediums | Carrots, peeled and cut into 1 1/2-inch lengths |
| 1 | Clove garlic, finely chopped | |
| 1 | tablespoon | Fresh thyme leaves OR |
| 1 | teaspoon | Dried thyme leaves |
| 1 | Bay leaf | |
| 1 | can | (14 1/2-oz) vegetable broth |
| ½ | pounds | Green beans |
| ¼ | pounds | Wax beans |
| 8 | smalls | Leaves Swiss chard or kale |
| 3 | smalls | Parsnips |
| 1 | large | Ripe red tomato |
| 2 | tablespoons | All-purpose flour |
| Salt and ground black pepper | ||
Directions
1. In 5-quart Dutch oven, heat butter and oil over medium-high heat.
Add onion and saute for 1 minute. Add mushrooms and saute for 5 minutes. Stir in carrots, garlic, thyme, bay leaf and 1 C broth.
Cover and heat to boiling. Reduce the heat to low and cook vegetables 10 minutes or until carrots are almost tender.
2. Meanwhile, trim and cut green and wax beans into 1-inch lengths. If using Swiss chard, cut stems into 1-inch-wide lengths and cut the leaves into ½-inchwide ribbons. If using kale, discard stems and cut leaves into ¼-inch-wide ribbons. Peel and slice the parsnips.
Core and dice the tomato.
3. Add the beans, chard stems, and parsnips to the vegetables in the Dutch oven and stir until well mixed. Cover; increase heat to high and heat to boiling. Reduce the heat to low and cook until all the veg- etables are tender. Add chard or kale leaves and tomatoes to the vegetables and heat through.
4. In a cup, combine remaining ¾ C broth with the flour until smooth. Stir into the vegetable ragout and season with salt and pepper to taste. Cook, stirring, until bubbly and thickened. Spoon ragout into serving bowls.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>