Simple vegetable ragout with parsley
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or 4 dried cepes or morels | |
| 1½ | tablespoon | Sunflower oil |
| ½ | To 1 lb. yellow onions thinly sliced or- | |
| ½ | To lb. chopped shallots | |
| 2 | Garlic cloves; chopped | |
| ½ | pounds | Carrots; thickly sliced |
| 1¼ | cup | Chicken or vegetable stock |
| ½ | pounds | New potatoes; sliced |
| Salt and pepper; to taste | ||
| ½ | pounds | Zucchini; sliced |
| ½ | pounds | Fresh button mushrooms |
| ½ | pounds | Shelled peas |
| 1 | cup | Chopped fresh parsley (heaping cup) |
| 2 | tablespoons | Chopped fresh mint |
| 1 | Or 2 tb. soy sauce (opt'l.) | |
Directions
Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until they are transparent but still maintain their shape, about 3 to 5 minutes. Add the garlic, carrots, and about ½ c. stock. Cover tightly and continue to cook until the carrots are tender-crisp, about 10 minutes.
Add potatoes and cook an additional 15 minutes. If the ingredients seem too dry, add more stock. Season to taste with salt and pepper.
Add zucchini, cover again, and cook for another 5 minutes. Add the fresh and dried mushrooms and the peas. Simmer for another 5 minutes, until all the vegetables are lightly cooked. Stir in the parsley and mint. If desired, add soy sauce just before serving.
From Caroline Collis of Mott's Hall/England in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 198. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94