Italian vegetable ragout
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boiling potatoes; peeled cut in 1 1/2\" cubes |
| 1 | pounds | Brussels sprouts tough leaves removed ends trimmed cut in half |
| 1 | medium | Cauliflower cut in large florets |
| 1 | pounds | Swiss chard tough stems removed torn in bite-size pieces |
| 2 | tablespoons | Olive oil |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped celery |
| Whole wheat spaghetti or | ||
| ¼ | cup | Chopped fresh basil |
| 3 | larges | Garlic cloves finely chopped |
| 1 | tablespoon | Fresh marjoram or |
| 1 | teaspoon | Dried marjoram |
| 1 | large | Zucchini; ends trimmed cut in 1\" cubes |
| 2 | larges | Carrots; peeled sliced thickly on the diagonal |
| 1 | teaspoon | Coarse salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 16 | ounces | Can chick peas; drained rinsed with water |
| Steamed brown rice | ||
Directions
SERVE OVER
GARNISH
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve ½ cup of the cooking liquid. Drain vegetables; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.
Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.
Jonker wrote: "This healthful ragout features a variety of vegetables and herbs and is low in fat and cholesterol. It cooks so quickly that it can easily be prepared for a weeknight meal." From Suzanne Jonker's "End-of-Winter Ragouts" article in "The Herb Companion." Feb./March 1989, Vol. 1, No. 2. Pg. 40. Posted by Cathy Harned.
Submitted By BARRY WEINSTEIN On 04-10-95