Cranberry-Vegetable Ragout Recipe

Name: Cranberry-Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 Tbs. vegetable oil, preferably canola; 4 cups coarsely diced onions; 2 Tbs. minced garlic; 1 lb. baby carrots; 1 1/2 lb. parsnips, cut to length of carrots; 6 stalks celery, cut into 1-inch pieces; 4 cups vegetable stock or water; 2 tsp. salt; 1/2 tsp. black pepper; 2 tsp. crushed thyme leaves; 1 1/2 to 2 cups fresh or frozen cranberries; 2 Tbs. cornstarch mixed with 2 Tbs. water; 1 cup dried cranberries for garnish, optional

Servings: persons

2 Tbs. vegetable oil, preferably canola
4 cups coarsely diced onions
2 Tbs. minced garlic
1 lb. baby carrots
1 1/2 lb. parsnips, cut to length of carrots
6 stalks celery, cut into 1-inch pieces
4 cups vegetable stock or water
2 tsp. salt
1/2 tsp. black pepper
2 tsp. crushed thyme leaves
1 1/2 to 2 cups fresh or frozen cranberries
2 Tbs. cornstarch mixed with 2 Tbs. water
1 cup dried cranberries for garnish, optional

1
Heat oil in 3-quart Dutch oven or cast-iron casserole.
2
Add onion and garlic, and saute until soft, about 10 minutes.
3
Add carrots, parsnips, celery, stock, salt, pepper and thyme.
4
Bring to a boil, cover and reduce heat to low.
5
Cook about 30 minutes.
6
Add cranberries, and cook 5 minutes more.
7
Stir cornstarch with water, and add to stew.
8
Bring to a full boil, and cook 3 minutes.
9
Garnish with dried cranberries, if desired, and serve in large soup bowls.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 Tbs. vegetable oil, preferably canola, 4 cups coarsely diced onions, 2 Tbs. minced garlic, 1 lb. baby carrots, and more.

Yes, Cranberry-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.

Cranberry-Vegetable Ragout

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