Italian Vegetable Ragout Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boiling potatoes, peeled, cut in 1 1/2" cubes
1 lbs: Brussels sprouts, tough leaves removed - ends trimmed - cut in half
1 medium: Cauliflower, cut in large florets
1 lbs: Swiss chard, tough stems removed - torn in bite-size pieces
2 tbsp: Olive oil,
1 cup: Chopped onion,
1 cup: Chopped celery,
3 large: Garlic cloves, finely chopped
1 tbsp: Fresh marjoram or,
1 tsp: Dried marjoram,
1 large: Zucchini, ends trimmed, cut in 1" cubes
2 large: Carrots, peeled, sliced thickly - on the diagonal
1 tsp: Coarse salt,
1/4 tsp: Freshly ground black pepper,
16 ounce: Can chick peas, drained, rinsed with water
SERVE OVER
Whole wheat spaghetti or,
Steamed brown rice,
GARNISH
1/4 cup: Chopped fresh basil,
Directions:
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 1/2 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.
Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
Source from luhu.jp
sprouts and cauliflower for five minutes. Add Swiss chard and boil one
minute more. Reserve 1/2 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.
Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
Source from luhu.jp