Buttery Root Vegetable Ragout Recipe

Name: Buttery Root Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 large white onion, coarsely chopped; 2 large garlic cloves, minced; 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups); 2 medium carrots, sliced 1/2 inch thick; 1 small parsnip, sliced 1/2 inch thick; 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces; 2 cups shredded Savoy cabbage; 1 1/2 cups vegetable stock; 1/4 cup dry white wine; Salt and freshly ground pepper; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon snipped chives; Couscous, for serving

Servings: persons

4 tablespoons unsalted butter
1 large white onion, coarsely chopped
2 large garlic cloves, minced
1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 medium carrots, sliced 1/2 inch thick
1 small parsnip, sliced 1/2 inch thick
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
2 cups shredded Savoy cabbage
1 1/2 cups vegetable stock
1/4 cup dry white wine
Salt and freshly ground pepper
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
Couscous, for serving

1
In a large, deep skillet, melt 2 tablespoons of the butter.
2
Add the onion and garlic and cook over moderately high heat for 30 seconds.
3
Add the squash, carrots, parsnip and potato, cover and cook, stirring frequently, until the vegetables are barely softened, 7 to 8 minutes.
4
Add the cabbage, stock and wine and season with salt and pepper.
5
Cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes longer.
6
Stir in the remaining 2 tablespoons of butter along with the parsley and chives.
7
Spoon the vegetable ragout over couscous and serve.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 large white onion, coarsely chopped, 2 large garlic cloves, minced, 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups), and more.

Yes, Buttery Root Vegetable Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttery Root Vegetable Ragout

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