|
Harvest-Vegetable
Ragout
From: Karen Sonnessa
I plan on serving this as my main course on Thanksgiving, along
with Maple-Orange Sweet Potatoes (I'll format that recipe shortly),
some form of white potato (haven't decided yet), pumpkin bread,
pear clafouti, & pumpkin mousse.
Recipe By : Cooking Light, November 1998
Serving Size: 6
- 5 teaspoons olive oil -- divided
- 3 cups diced peeled butternut squash
- 2 cups sliced leek -- ( 1/2-inch-thick)
- 1 1/2 cups sliced carrot -- (1-inch-thick)
- 1 1/2 cups sliced parsnip -- (1/2-inch-thick)
- 1 cup sliced celery -- (1/2-inch-thick)
- 10 garlic cloves -- halved
- 2 bay leaves
- 2 thyme sprigs
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- 1/2 cup vegetable broth
- 1 can chickpeas -- drained (19-ounce)
- 3/4 teaspoon salt -- divided
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 6 portobello mushrooms
- thyme springs -- (optional)
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Combine squash and next 5 ingredients (squash through garlic) and
saute for 8 minutes or until lightly browned, stirring frequently.
Add bay leaves and 2 thyme sprigs, and stir in tomato paste.
Stir in flour and wine, reduce heat to medium-low, and cook for 5
minutes.
Stir in the broth and chickpeas.
Cover and simmer 20 minutes or until vegetables are tender.
Stir in 1/2 teaspoon salt pepper, and chopped parsley.
Discard bay leaves and thyme.
2. Discard mushroom stems; slice caps.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat.
Add sliced mushrooms, and cook 5 minutes, stirring constantly.
Sprinkle with 1/4 teaspoon salt.
Serve ragout over mushrooms.
Garnish with additional thyme springs, if desired.
Yield: 6 servings (servings size: 1 cup ragout and 2/3 cup mushrooms).
Calories 260 (21% from fat); Fat 6.1g (sat 0.8g, mono 3.2g, poly
1.3g); Protein 9.9g; Carb 46.2g; Fiber 7.1 g; Chol 0mg; Iron 5mg;
Sodium 539 mg; Calc 124 mg.
|
